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Honeypatch squash is a super sweet mini butternut squash with a meaty, custard-like texture you can eat with a spoon! This simple roasted honeypatch squash recipe takes it over the top by drizzling homemade hot honey, salty feta, and a little fresh parsley. It’s the perfect fall side dish!
I’m a big fan of all types of winter squash (except spaghetti squash), and have a particular fondness for butternut and delicata. I love mini butternut varieties, like honeynut, and was super excited to find honeypatch squash at Whole Foods a few weeks ago.
Since this variety was bred by some of the best chefs in the world, I wanted to see if it lived up to its hype! Spoiler: it did.
Honeypatch has a deeper, meatier flavor that I didn’t expect. It doesn’t really need anything on top, but the sweet-tangy flavor of hot honey and briny feta is just enough. We’ll definitely grow some next year to have our own personal stash!
Love winter squash? Try this air fryer delicata squash or this easy sauteed butternut squash. We live off these recipes all fall and winter!
What is honeypatch squash?
If you’ve found this little butternut squash at your local grocery store or grew some in your garden, count yourself lucky!
This special squash is a cross between buttercup and butternut squash cultivated by Row 7 Seed Company, a company made up of world-class chefs and gardeners who came together to grow exceptionally flavorful fruits and vegetables.
It looks like a mini version of the butternut squash and fits in the palm of your hand. The flavor is similar to sweet potato, with a soft, tender texture after roasting.
Honeypatch squash also has edible skin, so like delicata, you technically don’t need to peel it! One is the perfect serving size for 1-2 people and they’re much easier to cut than traditional butternut.
Equipment
To make this honeypatch squash recipe, you’ll need:
- Cutting board
- Sharp knife
- Spoon
- Half sheet pan
- Parchment paper or a silicone mat
Ingredients
- Honeypatch squash – This is only available in some grocery stores. If you’re reading this and do not have honeypatch available in your area, look for honeynut squash instead.
- Olive oil
- Kosher salt – Season generously with kosher salt to bring out all the flavor.
- Hot honey – This spiced honey recipe has a sweet, tangy, spicy flavor that works really well with the sweetness of the squash.
- Feta cheese – For a little extra saltiness.
- Fresh parsley (optional) – For freshness.
How to Make Roasted Honeypatch Squash
1. Preheat the oven to 425 F.
2. Slice off the stem of the squash and cut in half. Scoop out the seeds.
3. Poke the squash halves with a fork then brush with olive oil. Sprinkle generously with sea salt.
4. Place cut-side down (skin side up) on a baking sheet pan with parchment paper and roast for 20-25 minutes until fork tender and the edges caramelize and turn golden brown.
5. Serve warm with a drizzle of hot honey, a sprinkle of feta cheese, and a little parsley. Enjoy!
Storing
This squash is best served warm from the oven, but you can also store the leftovers for later. Pop them in an airtight container and refrigerate for 3-4 days. If you want to add the squash to salads or anything, feel free to skip the toppings.
How to Serve Honeypatch Squash
I like to offer these as a starchy side with any sort of main dish. They’d be a great holiday side with honey baked ham or roast turkey, but they work with any range of fall flavors.
Tips & Variations
- Play with seasonings. Instead of the hot honey and feta, you can certainly play up the natural sweetness. Sprinkle the squash with melted salted butter and cinnamon and serve with maple syrup and toasted pecans. For a stronger, more savory flavor, season with black pepper and a little garlic powder.
- Ditch the toppings. Just the olive oil and salt are essential. Feel free to skip the rest and use the roasted squash as the base of a soup, on salad, etc.
- Roast different shapes. Feel free to cube the squash and roast the cubes instead of squash halves. This is especially nice for salads.
FAQs
I found mine at Whole Foods here in Washington (University Place), but they are grown in New York and should be much easier to find on the East Coast. Row 7 has a relationship with Whole Foods stores, so you should be able to find them across the country.
I did save the seeds from my squash and will try planting them next year. According to Row 7, honeypatch squash seeds are open-pollinated, which means they should bear the same type of squash. I’ll let you know how it turns out! If you want the seeds, you can certainly order them from Row 7.
Related Recipes
If you made this recipe, please leave a comment or ask a question below! I’d love to hear what you think or troubleshoot any issues.
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Roasted Honeypatch Squash with Hot Honey and Feta
Equipment
- Cutting board
- Sharp knife
- spoon
- half sheet pan
- Parchment paper or a silicone mat
Ingredients
- 2 honeypatch squashes, rinsed, remove the top, slice in half lengthwise, and remove seeds
- 1 tbsp olive oil
- 1 tsp kosher salt, or more, to taste
- 1 tbsp hot honey, adjust to taste
- 2 tbsp feta crumbles
- 1 tsp freshly minced parsley
Instructions
- Preheat the oven to 425 F.
- Slice off the stem of the squash and cut in half. Scoop out the seeds.
- Poke the squash halves with a fork then brush with olive oil. Sprinkle generously with sea salt.
- Place cut-side down (skin side up) on a baking sheet pan with parchment paper and roast for 20-25 minutes until fork tender and the edges caramelize and turn golden brown.
- Serve warm with a drizzle of hot honey, a sprinkle of feta cheese, and a little parsley. Enjoy!
Notes
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