Fall in Love With This Delicata Squash Farro Salad With Apples, Goat Cheese, & Pecans

I’m relishing the Autumn feels right now—even though the leaves aren’t really turning in Austin, there’s just enough crisp in the air to have me burning spicy candles and wearing my beanie every chance I get. And you guys know that my favorite place to celebrate the season is in my cooking. The cozy flavors of fall were certainly my inspo when I threw together this farro squash salad— a symphony of seasonal favorites that satisfies cravings for something hearty yet healthy. So, let’s dive into fall cooking (and Thanksgiving menu planning!) with a recipe that’s as vibrant and colorful as the season itself.

A Satisfying Fall Salad

This dish is a celebration of texture, taste, and nourishment. And unlike many leafy green salads, it’s a truly filling one dish meal, whether you keep it vegetarian or add some additional protein to the mix (more ideas on that below.) Out of all the beautiful fall produce at the market this time of year, I get the most excited about the different varieties of winter squash to choose from. Honeynut, acorn, butternut, and kabocha—I love them all. (So much so that we just shared the ultimate guide on how to cook winter squash.) This one uses Delicata Squash (one of my faves) combined with nutty farro, creamy goat cheese, crunchy pecans, and more for an incredible combination of flavor and texture.

Ingredients in Delicata Squash Farro Salad

This is a salad that’s bursting with seasonal, fresh, wholesome ingredients:

  • Cooked farro
  • Delicata squash
  • Red Onion
  • Apple
  • Crumbled goat cheese
  • Toasted pecans
  • Olive oil
  • Balsamic Vinegar
  • Honey
  • Mustard
  • Salt and Pepper
  • Fresh Herbs

The harmony of sweet roasted squash, tangy goat cheese, and crunchy pecans, all brought together with the nutty taste of farro, creates a salad that’s as delicious as it is healthy.

How to Make This Fall Salad

Creating this farro squash salad is easy when you’ve got fresh fall produce as your inspiration. These ingredients don’t require much more than a simple roast in the oven to bring out all their natural sweetness. Follow just a few simple steps to build your salad (and feel free to add, omit, or freestyle! Salads are canvases that ripe for adaptation.)

Roast the Squash

Toss the sliced squash with olive oil, salt, and pepper, then roast until tender and caramelized.

Cook the Farro

Bring a pot of salted water to a boil, add the farro, and cook until tender yet chewy, about 30 minutes. Drain and cool.

Toast the Pecans

Spread out the pecans on a baking sheet, and cook in a 350 degree oven for about 7 minutes, until they smell toasty.

Prepare the Dressing

Whisk together olive oil, balsamic vinegar, honey, mustard, salt, and pepper to create a dressing that’s so versatile and absolutely addictive.

Assemble the Salad

In a large bowl, mix the farro with the roasted squash and red onions. Add the apples, drizzle the dressing, and toss to combine. Top with goat cheese, pecans, fresh herbs, salt, & pepper. Eat!and toss gently to combine.

Serve and Savor

Serve this luscious farro squash salad on its own as a main dish, or pair it with leftover roast chicken or a piece of broiled salmon for added protein. It’s ideal for a quiet night in, and it’s also an absolutely perfect side dish on the Thanksgiving table. This salad proves how delicious and satisfying seasonally-based eating can be. It tastes like wellness in the best way possible, and you will absolutely fall in love with this squash and farro salad.

Other fall salads you’ll love:

Apple Walnut Salad

Putting apples in a salad is one of the easiest ways to get to my heart. Throw in some walnuts and dried cranberries and it’s game over.

Sweet Potato & Caramelized Date Salad

This recipe has everything I crave in a salad: something creamy, something crunchy, something unexpectedly sweet, and something tangy.

Shredded Kale & Cranberry Salad with Tofu

Massaging the kale is key here, and the crispy tofu just gives it all a crunchy, satisfying, and delicious texture.

***

Scroll on for the recipe…

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  • 1 cup uncooked farro
  • 1 delicata squash, halved, seeds removed, and sliced into 3/4” thick half-moons
  • 1 small red onion, sliced
  • 1 large apple, mandolined or thinly sliced
  • 4 oz goat cheese, crumbled
  • 1/2 cup pecans
  • Olive oil (for roasting and dressing)
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon honey
  • 1 teaspoon Dijon mustard
  • Salt and pepper, to taste
  • Fresh herbs like cilantro, parsley, or basil (optional, for garnish)

  1. Roast the Squash: Preheat the oven to 400°F. On a parchment or foil-lined baking sheet, toss the squash with a drizzle of olive oil, salt, and pepper until well coated.
  2. Spread out in a single layer. Roast for 25-30 minutes, or until the squash is tender and edges are caramelized. Remove from oven and set aside to cool.
  3. Cook the Farro: Rinse under cold water to remove any excess starch. Bring a medium pot of salted water to a boil.
  4. Add the farro to the boiling water and cook for about 30 minutes, or until it is tender but still chewy. Drain the farro and let it cool for a few minutes.
  5. Toast the Pecans: Spread out the pecans on a baking sheet, then pop in your oven for about 5 minutes until they start to smell toasty. Remove and let cool.
  6. Prepare the Dressing: In a small bowl, combine 2 tablespoons of olive oil, balsamic vinegar, honey, and Dijon mustard. Whisk together until the dressing is well combined and emulsified, then season with salt and pepper to toast.
  7. Assemble the Salad: In a large bowl, combine the cooled farro with the roasted squash and sliced red onion.
  8. Add the apple to the bowl, then drizzle dressing over top and gently mix.
  9. Add the crumbled goat cheese, toasted pecans, and fresh herbs on top.
  10. Serve in your favorite wood salad bowl in the center of the table!

Notes

  • To add more protein to this salad, add shredded roast chicken or a piece of broiled salmon.
  • You can make the salad up to a day in advance—add dressing just before serving.
  • Prep Time: 20
  • Cook Time: 30
  • Category: salad

Keywords: squash farro salad, thanksgiving salads, thanksgiving sides, grain salad

15 Easy Butternut Squash Recipes to Cozy Up to On a Chilly Evening

We can all list the things that define fall. Apple picking, hot cider, pumpkin spice lattes of course, and a general sense of comfort to be found in it all. But more recently, butternut squash has taken center stage, and easy butternut squash recipes for everything from pizza to pasta dominate the season. Because there’s little that doesn’t pair perfectly with the star ingredients (goat cheese, arugula, ginger, and sage immediately come to mind), the options abound for enjoying the beloved oblong fruit in abundance.

To celebrate the many comforting meals we can all look forward to, I rounded up easy butternut squash recipes to help us navigate these chilly months. Whether they’re roasted, puréed, grilled, or stuffed—there’s a butternut squash recipe for everyone. It’s an easy way to have an incredibly satisfying and comforting meal that doesn’t feel overly indulgent. Get ready for all the warming, nostalgic scents and flavors you know and love.

15 Deliciously Easy Butternut Squash Recipes

It’s time to give the humble fruit the attention it so deeply deserves. Ahead, discover the absolute tastiest butternut squash creations we could find. And be sure to bookmark this list so you’re ready to go when the next craving hits! (Because it’s bound to soon.)

Butternut Squash and Ricotta Tart

Why We Love It: Try finding a prettier butternut squash recipe than this. Camille made this tart for Thanksgiving last year, and suffice it to say, the final result was a hit. The creamy ricotta base serves as an airy, but rich foundation atop which layers of sliced butternut squash, apples, and sweet potato swirl around. It’s mesmerizing to look at, and all the better to eat.

Hero Ingredient: Just a little honey is the perfect sweet complement to the fruity veg.

Butternut Squash Pizza With Arugula & Almond Ricotta

Why we love it: There’s something about a good pizza that bonds people together. It’s the perfect party food whether you’re feeding a crowd or it’s a party of one. And did we mention that this recipe has bacon bits? What bliss. It’s a delicious flavor combination that will keep you coming back for more.

Hero ingredient: The homemade almond ricotta is a deliciously plant-based alternative to the dairy-laden fave. It’s creamy and tangy, and way easier to make than it sounds.

“Creamy” Vegan Butternut Squash Soup with Ginger & Coconut Milk

Why We Love It: This is the ultimate reset soup. During a season when so much of what we eat is an indulgence, it’s nice to get a break with a recipe that’s totally delish, but also light. This silky soup gets its (dairy-free) creaminess from a can of full-fat coconut milk. It’s just the thing to serve a group when dietary restrictions are a concern.

Hero Ingredient: Two teaspoons not only make this soup an anti-inflammatory powerhouse, but also a warming, spicy delight.

Creamy Butternut Squash Pasta

Why we love it: Have you ever seen anything more decadently delicious? This dish is an absolute showstopper and the perfect dairy-free pasta for cozy, chilly nights. Just be sure to use lots of squash to get that dreamy color and rich flavor.

Hero ingredient: Top your bowl with lots of crispy bacon before digging in.

Roasted Butternut Squash Stuffed With Goat Cheese, Figs, and Pesto

Why we love it: The one downside of butternut squash? It’s a pain to peel. Thankfully, this easy butternut squash recipe takes the grunt work out of the equation, asking you only to cut the fruit in half and de-seed. These roasted squash halves make a delicious, simple side dish. Delight in the drizzle of olive oil, a sprinkle of fresh herbs, and seasonings of your choice. Or, follow Camille’s lead and stuff with your favorite ingredients to your heart’s content.

Hero ingredient: It doesn’t get much better than figs, does it?

Butternut Squash, Spinach, & Goat Cheese Pasta

Why we love it: It’s a one-pot wonder with pasta, greens, and healthy roasted veg. This dish makes a beautiful and hearty meal in and of itself. Which means less time spent washing pots and pans, more time spent around the table with friends.

Hero ingredient: Don’t skip the drool-worthy brown butter sauce.

Thai Chicken Soup with Butternut Squash & Bok Choy

Why We Love It: I make this Thai chicken soup anytime I need a little warm-up throughout the season. It’s hearty while boasting a light and veggie-packed broth, helping you feel just satisfied enough. The Thai flavors come forth thanks to the fish sauce, soy sauce, ginger, and red chili peppers. Trust, it will always cure whatever ails you.

Hero Ingredient: The chicken cooks on the bone in the soup, infusing the broth with rich, beautiful flavor.

Butternut Squash Ravioli with Walnuts, Sage & Orange Brown Butter

Why We Love It: Fall pasta recipes may be a dime a dozen this time of year, but because these months are our favorite for loading up on carbs, you can bet Camille took her time ensuring this was the perfect butternut squash pasta recipe. The orange-infused brown butter is a sweet and savory dream and walnuts add an incredible nutty crunch that makes this dish impossible to resist.

Hero Ingredient: Scatter on the fresh sage leaves with a heavy hand.

Pita Tostadas With Butternut Squash, Black Beans, & Avocado

Why we love it: It’s ultra-healthy and bursting with gorgeous Tex-Mex flavors. The pita is an unexpectedly delightful vessel for some of our absolute favorite ingredients. Doesn’t get much better than this.

Hero ingredient: The golden-brown crust of the pita is a perfect canvas for all kinds of toppings.

Gluten-Free Butternut Squash Banana Bread from Minimalist Baker

Why we love it: Can’t you smell this bread through the screen? It’s a gorgeously moist, tender, and hearty loaf full of sweet banana flavor with a hint of buttery winter squash. Yum!

Hero ingredient: Almonds and oats give it a nutty and wholesome vibe.

Baked Pearl Couscous & Butternut Squash with Basil Tahini from The First Mess

Why We Love It: Can we take a moment to appreciate the rustic beauty of this dish? The pink pops of pickled red onions tucked in with butternut squash and basil leaves are each a true aesthetic achievement. I’ll be eating this every time my craving for something plant-based and downright soul-soothing comes up. (It happens more often than you’d think.)

Hero Ingredient: That basil tahini is something to celebrate.

Easy Skillet Butternut Squash Lasagna from Half Baked Harvest

Why we love it: It’s the best way to satisfy an Italian craving when you also want to get in on those cozy fall flavors. A vibrant, delicious dish that is perfect for any night of the week. It’s an absolutely mouthwatering recipe.

Hero ingredient: Crispy, spicy rosemary bacon is the perfect topper for this autumn meal.

Butternut Squash Curry with Chickpeas from Rainbow Plant Life

Why We Love It: The aromatic Thai flavors packed into this curry will wow anyone lucky enough to tuck into the dish at your table. With chickpeas, carrots, lemongrass, spinach, and more, it’s packed with nutrient-dense goodness to keep you satisfied and nourished. Honestly, it’s my favorite thing to do with chickpeas right now. (Sorry, hummus.)

Hero Ingredient: I love the floral, slightly sweet, and tangy flavors lemongrass brings forth. It’s so unique and adds a special je ne sais quoi to your dish.

Roasted Stuffed Butternut Squash from Minimalist Baker

Why we love it: All you need are 10 ingredients and you’re good to go. It’s savory-sweet, hearty, easy to make, customizable, and works beautifully as either a main or side dish. Even better, it reheats gorgeously for leftovers.

Hero ingredient: Don’t skip the balsamic reduction and delish crispy shallot to add a savory crunch to the top. 

Butternut Squash Salad from Love & Lemons

Why we love it: Use up your seasonal produce in this beautiful and healthy salad, because it’s about to become your fall go-to meal. It’s a simple, easy, and nutritious dish that is perfect for those crisp autumn days and evenings. You’ll keep coming back for more.

Hero ingredient: Salty toasted pistachios.

This post was originally published on September 30, 2021, and has since been updated.

I Make This Vegan Butternut Squash Soup Whenever My Body Craves a Reset

After a season of indulgence (i.e., post-holiday, post-vacation, or just a restaurant bender), have you ever felt like you want to do a juice cleanse all day? Yeah, me neither, but I’ve certainly experienced many a time when my body has told me it needs a reset, and my digestive system needs a serious break. When that feeling strikes, I often head to the stove and put on a pot of this vegan butternut squash soup—and I frequently double the batch, so I have plenty of leftovers to last the whole week.

Why I Love This Vegan Butternut Squash Soup

When it comes to a “soup cleanse” situation, a comforting puréed vegan soup recipe is where it’s at. The blender’s already done the work for you, giving your digestive system the rest it needs. (Bonus points for all the added vitamins!) That said, I’m not about to eat a meager cup of puréed blandness for a single lunch, let alone lunch for a week. I need my soup packed with so much flavor that I’ll *almost* forget it’s healthy, too.

The perfect soup in question? My vegan butternut squash soup recipe. I use coconut milk for that satisfying richness and tons of warming spices to make this soup anything but boring. Trust me: it’s a real treat.

Steps for Making Vegan Butternut Squash Soup

1. Sautee the aromatics: It all starts with a fragrant base of aromatics to give our soup tons of flavor. Get out your big Dutch oven, warm a little olive oil in the bottom, then add chopped onion, minced garlic, and ginger.

2. Add your root vegetables: Add cubed butternut squash and any other root veggies you like. Carrots, potatoes, sweet potatoes, or any winter squash is fair game. Stir it around, and when it starts to soften, add turmeric and salt, give it a stir, then add your broth, and crank up the heat. When it comes to a simmer, turn it down to medium-low, and let it all simmer away on the stove until your veggies are really soft and tender.

3. Blend it together: To the blender, we add our soup, along with coconut milk, honey, coconut aminos, and the juice of an orange—YUM. Blend it up until smooth, and remember that when you’re blending hot ingredients, you may have to do it in smaller batches so that your vegan butternut squash soup doesn’t explode all over your white shirt. (Like mine did during this shoot.)

Tips for the Best Butternut Squash Soup

Use the right milk: I like to use full-fat coconut milk for optimal richness. The low-fat versions are just too watery to satisfy, and the fat from the coconut milk is what will keep you from wanting to dip your spoon into a gallon of ice cream after dinner. (Okay, I could never promise that, but what I’m saying is, some fat is good.)

Serve with all the toppings: Like most comforting soup recipes, the presentation is all in the garnishes. I top this one with toasted pumpkin seeds, fresh cilantro leaves, and another drizzle of coconut milk. (Styling tip: hold your spoon really close to the soup when you drizzle so it doesn’t sink to the bottom.) Just before eating, give it a final taste, and add more salt or pepper if it needs more flavor. Then grab your spoon and devour.

Storage and Freezing Tips

Few things are better at leftovers than soup. Keep it in the fridge for up to a week, or transfer to a gallon-sized freezer bag, press out as much air as possible, and pop it in the freezer for up to two months. Thaw and rewarm on the stove whenever you need an Insta-cleanse. Day after Thanksgiving, we’re ready for you.

“Creamy” Vegan Butternut Squash Soup with Ginger & Coconut Milk

So nourishing, so healthy.

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Description

This comforting vegan soup is made creamy with coconut milk. It’s healthy, delicious, and so satisfying.


  • 1 onion, chopped
  • 5 garlic cloves, chopped
  • 12-inch piece ginger, peeled and chopped (depending on how spicy you like it)
  • Extra-virgin olive oil
  • 1 small to medium butternut squash, peeled and cubed
  • 2 carrots, sliced
  • 2 teaspoons ground turmeric
  • Big pinch of kosher salt
  • 2 quarts broth
  • 1 can full-fat coconut milk (reserve a little for drizzling)
  • 1 tablespoon honey
  • 1 tablespoon coconut aminos
  • Juice of one orange
  • Garnish: coconut milk, toasted pumpkin seeds, fresh cilantro leaves

  1. Get out your big Dutch oven, warm a little olive oil in the bottom, then add chopped onion, garlic, and ginger.
  2. When all of that is getting a little golden and caramelized (it just takes a couple of minutes of stirring around), add cubed butternut squash and carrot. Stir it around, and when it starts to soften after about 5 minutes, add turmeric and salt, give it a stir, then add your broth and crank up the heat.
  3. When it comes to a simmer, reduce heat to medium-low, and let it all simmer away on the stove until your veggies are really soft and tender, about 15-20 minutes.
  4. Transfer soup to a blender, along with coconut milk (reserve a little for garnish), honey, coconut aminos, and the juice of an orange. Blend until smooth. Remember that when you’re blending hot ingredients, you may have to do it in smaller batches to prevent explosions.
  5. Transfer to bowls, then top with toasted pumpkin seeds, fresh cilantro leaves, and another drizzle of coconut milk.
  6. Just before eating, give it a final taste, and add more salt if it needs more flavor. Then grab your spoon and devour.

This post was originally published on September 15th, 2021, and has since been updated.

This Creamy Butternut Squash Pasta Is Total Comfort Food (With a Healthy, Dairy-Free Twist)

When the weather turns colder, I crave cozy, warming recipes. And of all the comfort foods out there, nothing hits the spot quite like a full bowl of pasta smothered in a creamy sauce. When it comes to pasta recipes, the options are truly endless. From the type of noodles to the plethora of sauces to all the many toppings you can try—pasta is the best. It’s also quick, affordable, and feeds the whole crew. What’s not to love? (Answer: nothing.)

The real question is, why aren’t we making pasta every night? Seriously—I’ve thrown all care and concern for the previously-vilified carbohydrates out the window and am turning to comfort with zero regrets. But of course, piles of rich, heavy pasta can start to not feel so great when you’re on your third serving. (Or enjoying it for the third night in a row.) That’s why I’ve been tinkering away in the kitchen, concocting healthier versions of some of my favorite, classic indulgences. And this creamy vegan butternut squash pasta might be my favorite healthy comfort food this fall and winter. Prepare yourself for major deliciousness ahead.

The Inspiration Behind This Vegan Butternut Squash Pasta

This vegan butternut squash pasta sauce recipe is inspired by my favorite pasta that I used to order at our neighborhood Italian joint. It was pretty much grown-up mac ‘n cheese. Picture a decadently cheesy sauce over soft, angel hair noodles. This version is a healthier take and earns bonus points for being both gluten and dairy-free. (Bonus: it’s so easy to prep.) It’s healthy enough to eat as often as you’d like without feeling weighed down from your pasta bender.

The Best Gluten-Free Pasta

For this recipe, I chose Banza angel hair chickpea noodles as the base. Out of all the grain-free pasta I’ve tried, this one wins in terms of texture and nutrition. These noodles are loaded with protein and fiber from chickpeas and are unbelievably satisfying. I’ve also found the brand’s penne noodles to be a win for this recipe. It’s safe to say that whatever type of noodle you have on hand should work just fine.

How to Create a Creamy Plant-Based Pasta Sauce

When I embarked on a mission to uncover the perfect dairy-free pasta sauce, I immediately turned to cashews. They have the ability to make anything creamy and rich without overpowering the flavor. When combined with the butternut squash sauce and dairy-free creamer, you get a delicious, rich base that’s smooth and buttery.

The “cheesiness” of the sauce is enhanced by the nutritional yeast and chickpea miso. Garlic adds an extra punch, and the vegetable broth helps it all blend into a smooth, velvety mixture that’s perfectly primed for coating the pasta. Make sure to save about a cup of pasta water before draining your pasta. This helps to help coat the noodles when you begin stirring in the sauce.

Choosing Your Pasta Toppings

So now let’s talk about the unsung heroes of pasta: the edible accessories we call toppings. While I’m all about garnishes, it’s possible to go overboard and take away from the actual dish. In this recipe, we have a combination of crispy bacon bits, fried sage leaves, shaved vegan parmesan, and red pepper flakes to round it all out.

This recipe makes a little bit of extra sauce which is great to store in the fridge as a go-to melted cheese substitute. It’s a little bit sweeter but is perfect with tacos, nachos, and more. The pasta is best served immediately and enjoyed warm. Time to dig in!

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Description

This creamy butternut squash pasta is the lightened-up version of your favorite comfort food dish. It’s gluten- and dairy-free—and of course, delicious!


  • 12 ounces chickpea pasta (I used Banza)
  • 8 ounces bacon
  • 2 tablespoons olive oil
  • 2 heaping cups butternut squash, cubed
  • 1/2 cup raw cashews
  • 3 garlic cloves
  • 1/3 cup vegetable broth
  • 1/4 cup Nut Pods dairy-free creamer (unflavored)
  • 2 tablespoons chickpea miso
  • 1 tablespoon nutritional yeast
  • Handful of fresh sage leaves
  • Salt
  • Ground black pepper
  • Optional toppings: red pepper flakes or vegan parmesan (I use Violife)

  1. Preheat oven to 425 F. Cut the butternut squash into cubes and drizzle with 1 tablespoon olive oil. Sprinkle with salt and pepper and transfer to a parchment paper-lined baking sheet. Roast for 35 minutes or until golden brown.
  2. Meanwhile, add bacon strips to a foil-lined baking sheet and bake until crispy, about 15 minutes. Transfer to a paper towel and set aside.
  3. Add 2 cups of cooked squash, 1/2 cup cashews, garlic cloves, vegetable broth, creamer, chickpea miso, nutritional yeast, 1/2 teaspoon salt, and 1/2 teaspoon pepper to a blender. Add additional vegetable broth as needed and blend until creamy. Add salt and pepper to taste.
  4. Add pasta of choice to boiling water and cook according to package instructions. While the pasta is cooking, transfer your bacon strips to a bowl and break them up into small pieces using your fist. Once the pasta is cooked, drain the pasta in a colander but leave behind 1 cup of pasta water in the pot.
  5. Return the pasta to the pot with the pasta water and gradually pour in the sauce to coat the pasta (you will likely have extra). Once the pasta is creamy and completely coated with sauce, sprinkle with 1/2 teaspoon salt and 1/2 teaspoon pepper to taste.
  6. Heat oil in a small pan over medium-high heat. Once hot, add the sage leaves and fry until crispy. Transfer to a plate lined with paper towels and sprinkle with salt. Once cooled, scoop the pasta into bowls and top with the fried sage leaves and bacon bits.
  7. Optional: Top with shaved vegan parmesan and red pepper flakes. Serve warm and enjoy!

This post was originally published on December 6, 2020, and has since been updated.

Roasted Honeynut Squash with Hot Honey, Pecans, and Rosemary

Out of all the beautiful fall produce at the market this time of year, I get the most excited about the plethora of winter squash to choose from. Delicata, acorn, butternut, and kabocha—I love them all. (So much so that we just shared the ultimate guide on how to cook winter squash.) And this year, I’m particularly into honeynut squash, a newer variety that’s gaining popularity for good reason. It’s sweet, packed with vitamins and minerals, and best of all—you don’t have to peel it.

I’m currently on a gut health-healing journey in which I’m cutting out wheat and grains for a month to see if it helps with my long-standing digestive issues. So, I’m leaning on naturally sweet, starchy vegetables to satisfy carb cravings, and honeynut squash recipes make a fantastic vessel for all kinds of ingredients. The other night, I even stuffed it with a sautéed vegetable and ground beef mixture that was so delish and super filling. So, get on board the honeynut train, read on to learn all about this veg—then make my recipe for roasted honeynut squash with hot honey, pecans, and rosemary.

What’s a Honeynut Squash?

This darling of the winter squash family is smaller than your traditional butternut, but what it lacks in size, it makes up for in flavor. Deep orange in color and slightly reminiscent of a mini butternut, the honeynut squash is packed with sweetness, nuttiness, and an undeniable charm that elevates any dish.

Honeynut vs. Butternut Squash: The Delicious Difference

A frequently asked question: what’s the difference between honeynut and butternut squash? While they share many similarities in taste, there are some differences:

  1. Size and Appearance: The honeynut is the smaller, cuter sibling, usually about six inches in length. Its skin is darker, transitioning from a deep green to a rich caramel as it ripens.
  2. Flavor and Texture: Honeynut squash is sweeter and nuttier than butternut, making it a favorite for those who have a sweet tooth. Its texture is creamier and smoother when cooked.
  3. Peeling Needs: One of the best perks? There’s no need to peel honeynut squash! Its skin becomes tender and edible when cooked. That’s right—less prep time and more nutrients for you!

The Flavor Profile: What Does a Honeynut Squash Taste Like?

Imagine the creaminess of a sweet potato combined with the nuttiness of a butternut squash. Now, elevate that flavor with a hint of caramelized sugar, and you have the magical taste of honeynut squash. Perfect for both savory and sweet dishes!

How to Roast Honeynut Squash (Step-by-Step)

Roasting honeynut squash is actually quite simple, because again—no peeling.

  1. Preheat your oven to 400 degrees. Slice your honeynut squash lengthwise, and scoop out the seeds with a spoon.
  2. Drizzle olive oil and sprinkle with seasoning. Place it flesh-side down on a baking sheet, and roast for 25-30 minutes until the flesh is tender.
  3. Once it’s roasted, you can dig right in—the natural sweetness of the honeynut squash shines when roasted, and I love to enjoy it just like this.

However, we’re going to amp up the flavor for a dish that’s gorgeous and interesting enough for your Thanksgiving table—it even makes a great plant-based main course.

What You’ll Need to Make This Honeynut Squash Recipe:

  • Honeynut squash (I use three squash to serve six people)
  • Olive oil
  • radicchio
  • pecans
  • goat cheese
  • garlic
  • apple cider vinegar
  • honey
  • herbs and spices: salt, pepper, red pepper flakes, fresh rosemary and parsley

We’re going to follow the roasting method above, and at the end, we level up with all these delicious flavors and serve it on a bed of beautiful purple raddichio leaves for visual wow-factor and a pleasant bitterness that goes so well with the sweet squash. Scroll on for the recipe.

What else can you make with honeynut squash?

While roasting is a classic method, the possibilities are endless. Turn it into a creamy soup, use it in salads, or even make honeynut squash pie for a unique twist on tradition. Its rich flavor pairs well with spices like nutmeg, cloves, and cinnamon. Think outside the box and let this delightful squash surprise you!

Honeynut squash is more than just a cute addition to your kitchen counter. It’s a flavor-packed powerhouse ready to transform your fall and winter meals. Whether you’re a seasoned chef or a kitchen newbie, this honeynut squash recipe is sure to become a staple in your culinary repertoire.

Other squash recipes you’ll love:

Rosemary Roasted Acorn Squash with Brown Butter and Rosemary

Warm Roasted Delicata Squash and Kale Salad

Vegan Butternut Squash Soup with Ginger and Coconut Milk

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Description

This roasted honeynut squash recipe is topped with all the delicious spices and herbs, plus a drizzle of the most addictive hot honey dressing, for a plant-based dish you’ll be craving all fall.


  • 3 honeynut squash, halved, seeds removed
  • Olive oil
  • Salt and pepper, to taste
  • 1/2 teaspoon red pepper flakes
  • 1 tablespoon rosemary, chopped
  • 1/2 head radicchio, leaves separated
  • 1/4 cup toasted pecans, chopped
  • 1/4 cup goat cheese, crumbled
  • For garnish: chopped Italian parsley

For the hot honey dressing:

  • 3 tablespoons honey
  • 1 teaspoon red pepper flakes
  • 1 chopped garlic clove
  • 1 tablespoon water
  • 3 tablespoons olive oil
  • 2 tablespoons apple cider vinegar
  • Kosher salt

  1. Preheat oven to 400 F. Rub squash on both sides with/ olive oil; season with salt, pepper, red pepper flakes, and rosemary. Turn squash cut side down on a foil-lined baking sheet and roast until browned and tender, about 30 minutes.
  2. Make a hot honey dressing: Bring honey, red pepper flakes, garlic, and water to a simmer in a small saucepan over medium heat. Stir, then let cool for 5 minutes. Whisk olive oil and apple cider vinegar into honey mixture; season dressing with salt.
  3. Toss radicchio leaves with/ half of the dressing, and lay out on a serving platter. Top with roasted honeynut squash. 
  4. Drizzle everything with/ hot honey dressing. Sprinkle on pecans, goat cheese,  and Italian parsley. Eat!
  • Prep Time: 15
  • Cook Time: 30
  • Category: salad, vegetable side dish

Keywords: roasted honeynut squash recipe, thanksgiving side

21 Flavor-Packed Ways to Use Acorn Squash This Fall

One of the best ways to lean into autumn vibes is by savoring the many delicious seasonal ingredients available at the farmer’s market. Apples, pumpkin, squash, pomegranates—you name it, I want it. Today we’re dishing up recipes that feature one of the tastiest (and cutest) fall vegetables: acorn squash. If you haven’t already, it’s high time you added this delectable ingredient to your grocery list so you can enjoy one of these amazing acorn squash recipes before the season’s end.

These beauties are incredibly nutrient-rich, with a ton of vitamin C, potassium, fiber, and magnesium. Not only is acorn squash a healthy, yummy dinner, but it’s also pretty easy to make on a busy weeknight. Whether you roast it, stuff it, or turn it into soup, it’s an elegant ingredient that will elevate any meal. Trust: it will always look impressive.

Featured image by Michelle Nash.

21 Baked Acorn Squash Recipes to Enjoy This Season

I’ve rounded up some seriously tantalizing recipes, from the indulgent to the ultra-healthy. There’s a little something for everyone. Make sure to bookmark your faves so you can pick up all the necessary ingredients on your next grocery run. You won’t regret it.

Rosemary Roasted Acorn Squash with Brown Butter and Hazelnuts

Why We Love It: Brown butter and squash are the best pair to kick off this delicious compilation of our favorite acorn squash recipes. Tieghan Gerard, aka Half Baked Harvest, is practically the expert on Thanksgiving-worthy dishes, and this appetizer is no exception.

Hero Ingredient: Brown butter (and maybe a bit of cinnamon?) is the secret hack to winning the holidays.

Roasted Acorn Squash with Garam Masala and Cilantro Chutney

Why We Love It: This sweet roasted squash is dusted with warm spices and pairs well with just about any protein you could imagine. The cilantro chutney is a herby-savory blend that perfectly contrasts the squash’s natural sweetness.

Hero Ingredient: Greek yogurt adds a kick of protein and a creamy tart taste.

Quinoa Stuffed Acorn Squash

Why we love it: This is a colorful and hearty meal that doesn’t compromise on flavor. It’s also the easiest thing you can cook up when you want to impress guests at a dinner party. These little delights are sure to be the hero of your menu.

Hero ingredient: Kick things up a notch with crunchy, toasted pumpkin seeds.

Roasted Acorn Squash Soup from Girl Gone Gourmet

Why We Love It: Cozy and nutty, this acorn squash soup is everything I look forward to in the winter months. This vegetarian soup is flavored with onion, garlic, and Herbes de Provence with a little bit of cream for added soupy texture. Store in an airtight container and look forward to your yummy leftovers.

Hero Ingredient: A splash of apple cider vinegar boosts this dish with bright, beautiful flavor.

Pasta with Kale Pesto and Roasted Acorn Squash from Foodie Crush

Why We Love It: The saltiness of pesto always pairs well with a bit of sweetness, and this pasta recipe does the combination justice. The best part? A topping of garlicky breadcrumbs that make for an herby crunch.

Hero Ingredient: Good-quality pesto is always a great pantry staple.

Acorn Squash with Chickpeas and Chimichurri from Love and Lemons

Why We Love It: You can’t tell me these chickpea-stuffed acorn squash halves wouldn’t make the perfect addition to any dinner party table. The zesty chimichurri and lemon yogurt add the best pop of creamy tart flavor that makes this recipe a stunner from all angles.

Hero Ingredient: Pepitas are highly underrated. And in this dish? They absolutely shine.

Parmesan Herb Roasted Acorn Squash from Downshiftology

Why We Love It: Italian herb seasoning never fails me, especially when it complements a subtle base like acorn squash. Parmesan cheese is a no-brainer in highlighting the richness that this recipe brings.

Hero Ingredient: Make your own fresh herb seasoning blend or snag it from the store. Either way, it makes this recipe.

Acorn Squash Breakfast Bowls with Yogurt from Eating Bird Food

Why We Love It: If you thought acorn squash recipes were reserved for apps and entrees only, I’m happy to introduce this delicious breakfast bowl recipe. Sweet yogurt and dried cranberries create a bright and balanced contrast that you’ll love waking up to.

Hero Ingredient: A maple syrup drizzle is all you need.

Wild Rice Stuffed Acorn Squash from Budget Bytes

Why We Love It: Pro tip: prep the wild rice filling ahead of time for the best-stuffed squashes. Save time and still maintain all of the great flavor.

Hero Ingredient: Chopped walnuts are a great crunch.

Roasted Squash Salad with Crispy Shallot & Balsamic Reduction from Minimalist Baker

Why We Love It: Acorn squash and salad is a perfect blend for a healthy and filling side or main dish. Plus, a minimal ingredient list is perfect for busy days that require more time outside of the kitchen.

Hero Ingredient: Balsamic vinegar dressing? I think yes.

Vegetarian Stuffed Acorn Squash from Cookie + Kate

Why We Love It: Sometimes gatherings can prove to be tricky when dietary accommodations come into play. Keeping dishes vegetarian keeps things both inclusive and an extra bit healthy.

Hero Ingredient: This herbed quinoa looks as good as it tastes.

Maple Roasted Squash Salad from The Modern Proper

Why We Love It: This maple-roasted squash salad is the perfect side or light main for assembling ahead of time and serving in a pinch with an incredible creamy goat cheese dressing.

Hero Ingredient: Nothing adds a burst of holiday flavor quite like pomegranate seeds.

Stuffed Acorn Squash with Sausage from Well Plated by Erin

Why We Love It: What’s better than a bit of protein? This golden acorn squash is baked until caramelized and tender and features a lighter chicken sausage to keep things from getting too filling. Mushrooms, apples, warm spices, and herbs are incredibly delicious and so easy to throw together.

Hero Ingredient: I’m a big fan of chicken sausage as an alternative to the traditional.

Baked Squash Mac and Cheese from Half Baked Harvest

Why we love it:  How cute are these little acorn squash cups of baked squash mac and cheese? Bonus: the recipe is also deceptively simple. Stuffing the pasta inside the squash keeps it from drying out while maintaining a hot, melty (and totally delish) bite. Don’t forget to top it off with crispy prosciutto and breadcrumbs!

Hero ingredient: The mix of cheddar, gruyere, and provolone is as divine as it sounds.

Maple Glazed Acorn Squash from Spoon Fork Bacon

Why we love it: It’s easy, filling, and can be eaten as a snack or turned into a meal by dicing it up and adding it to some quinoa, couscous, or protein. It’s the perfect combination of sweet and savory, with a big flavor that doesn’t overpower the senses. Make it on Sunday, then eat it all week for lunch on top of your salad!

Hero ingredient: Maple syrup, of course!

Creamy Fall Soup in Acorn Squash Bowls from Minimalist Baker

Why we love it: You won’t want to wait until Thanksgiving to try these gorgeous acorn squash soup bowls. The recipe is festive, colorful, creamy, and ultra-comforting. Not to mention healthy! It’s basically autumn in a bowl.

Hero ingredient: Fresh sage and a bay leaf infuse the soup with classic fall flavors.

Baked Acorn Squash Slices from Well-Plated by Erin

Why we love it: It doesn’t get much easier than this autumnal dish. The entire recipe asks for only eight ingredients—brown sugar and maple syrup to play up the squash’s natural sweet flavor and a little bit of cayenne for some added heat. And, of course, pecans for some autumnal crunch.

Hero ingredient: Brown sugar makes this dish practically dessert-like.

Acorn Squash Egg in the Hole from The Roasted Root

Why we love it: If you’re an egg lover, then you have to try this twist on the classic egg-in-a-hole recipe. It’s less carby but still makes for a hearty, satisfying meal.

Hero ingredient: Don’t skip out on the crumbled bacon, it adds the perfect subtle salty punch.

Parmesan-Crusted Acorn Squash from Real Food Dieticians

Why we love it: All you need is five ingredients for this tasty and healthy acorn squash recipe. It’s a savory delight that won’t let you down. This is the perfect side dish for a warming protein or even pasta. It’s so good that you may never opt for butter and brown sugar on your squash again.

Hero ingredient: The parmesan gives this recipe an earthy, salty, nutty flavor and lovely texture.

Pear Apple Walnut Stuffed Acorn Squash from The Roasted Root

Why we love it: This healthy dish is special enough to make for the holidays but worth enjoying any day this season. It’s rich and flavorful without feeling heavy.

Hero ingredient: Stewed pears are an unexpected delight.

Mexican Roasted Corn and Quinoa Stuffed Squash from Pinch of Yum

Why we love it: The bright Mexican flavors and the smooth, creamy taste and consistency of the acorn squash blend together beautifully. Even the most avowed squash skeptics will be coming back for seconds.

Hero ingredient: It’s topped with crema and queso fresco for a creamy finish.

This post was originally published on October 7th, 2021, and has since been updated.