20 Delicious Honey Nut Squash Recipe Ideas

Fall is the perfect time to embrace honey nut squash! This versatile, sweet vegetable shines in comforting soups, hearty roasts, and even desserts. Whether you’re a seasoned cook or just starting out, these 20 delicious recipes will inspire you to make the most of this seasonal favorite. Get ready to fall in love with honey nut squash all over again!

Honey Nut Squash and Quinoa Salad

Kick off your autumn meals with this vibrant, nutrient-packed salad that combines sweet roasted squash with protein-rich quinoa. You’ll love how the earthy flavors meld together with a bright citrus dressing, making it perfect for lunch or as a hearty side dish. It’s surprisingly simple to prepare and delivers restaurant-quality results right in your own kitchen.

Ingredients

– 1 medium honey nut squash, peeled and diced into ½-inch cubes
– 1 cup uncooked quinoa, rinsed thoroughly
– 2 cups vegetable broth
– ¼ cup extra virgin olive oil, divided
– 2 tablespoons pure maple syrup
– 1 tablespoon apple cider vinegar
– 1 teaspoon Dijon mustard
– ½ cup toasted pecans, roughly chopped
– ¼ cup dried cranberries
– 2 tablespoons fresh parsley, finely chopped
– Kosher salt and freshly ground black pepper

Instructions

1. Preheat your oven to 400°F (204°C) and line a baking sheet with parchment paper.
2. Toss the diced honey nut squash with 1 tablespoon of olive oil, 1 teaspoon of kosher salt, and ½ teaspoon of black pepper until evenly coated.
3. Spread the squash in a single layer on the prepared baking sheet and roast for 25-30 minutes, flipping halfway through, until tender and caramelized at the edges.
4. While the squash roasts, combine the rinsed quinoa and vegetable broth in a medium saucepan and bring to a boil over high heat.
5. Reduce the heat to low, cover the saucepan, and simmer for 15 minutes until the quinoa is fluffy and the liquid is absorbed.
6. Remove the quinoa from heat and let it stand covered for 5 minutes, then fluff with a fork to separate the grains. Tip: Letting quinoa rest after cooking prevents it from becoming mushy.
7. In a small bowl, whisk together the remaining 3 tablespoons of olive oil, maple syrup, apple cider vinegar, and Dijon mustard to create the dressing.
8. Season the dressing with ¼ teaspoon of kosher salt and ¼ teaspoon of black pepper, whisking until emulsified.
9. Transfer the cooked quinoa to a large mixing bowl and add the roasted squash, toasted pecans, dried cranberries, and fresh parsley.
10. Pour the dressing over the salad ingredients and toss gently to combine everything evenly. Tip: Toasting pecans enhances their nutty flavor—toast in a dry skillet over medium heat for 3-5 minutes until fragrant.
11. Taste and adjust seasoning with additional salt and pepper if needed, then let the salad sit for 10 minutes to allow the flavors to meld. Tip: Allowing the salad to rest before serving helps the quinoa absorb the dressing for better flavor distribution.
12. Serve the salad warm or at room temperature, garnished with extra parsley if desired.

Outstanding in both texture and taste, this salad offers a delightful contrast between the tender squash, fluffy quinoa, and crunchy pecans. The sweet maple dressing balances the earthy notes perfectly, making it a versatile dish that pairs well with grilled chicken or stands alone as a satisfying meal. For a creative twist, try serving it over a bed of peppery arugula or stuffing it into hollowed-out squash halves for an impressive presentation.

Roasted Honey Nut Squash Soup

Even the chilliest autumn day feels warmer with a bowl of this roasted honey nut squash soup. You’ll love how the natural sweetness caramelizes during roasting. It’s the perfect cozy comfort food that comes together surprisingly easily.

Ingredients

– 2 medium honey nut squash, halved and seeded
– 2 tablespoons extra virgin olive oil
– 1 large yellow onion, finely diced
– 3 cloves garlic, minced
– 4 cups vegetable stock
– ½ cup heavy cream
– 1 teaspoon freshly grated nutmeg
– 1 tablespoon pure maple syrup
– Kosher salt to season
– Freshly cracked black pepper to season
– ¼ cup toasted pumpkin seeds for garnish

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Brush the cut sides of the honey nut squash halves with 1 tablespoon of extra virgin olive oil and season generously with kosher salt and freshly cracked black pepper.
3. Place the squash cut-side down on the prepared baking sheet and roast for 35-40 minutes until the flesh is tender when pierced with a fork and the edges are caramelized.
4. Tip: Roasting the squash cut-side down helps concentrate the natural sugars and creates deeper flavor development.
5. While the squash roasts, heat the remaining 1 tablespoon of extra virgin olive oil in a large Dutch oven over medium heat.
6. Add the finely diced yellow onion and sauté for 6-8 minutes until translucent and fragrant, stirring occasionally.
7. Add the minced garlic and cook for 1 minute until aromatic, being careful not to burn it.
8. Scoop the roasted squash flesh from the skins and add it to the Dutch oven.
9. Pour in the vegetable stock and bring the mixture to a gentle simmer for 10 minutes to allow the flavors to meld.
10. Tip: Using an immersion blender directly in the pot prevents extra dishes and ensures a smooth consistency.
11. Carefully blend the soup until completely smooth and velvety using an immersion blender.
12. Stir in the heavy cream, freshly grated nutmeg, and pure maple syrup.
13. Season with additional kosher salt and freshly cracked black pepper to your preference.
14. Tip: Toasting the pumpkin seeds in a dry skillet for 2-3 minutes until they pop enhances their nutty flavor and adds textural contrast.
15. Ladle the soup into bowls and garnish with toasted pumpkin seeds.

Your finished soup will have a luxuriously velvety texture that coats the spoon beautifully. The natural sweetness of the roasted squash balances perfectly with the subtle warmth of nutmeg and the savory base notes. Try serving it in hollowed-out small pumpkins for a stunning autumn tablescape that’ll impress your guests.

Honey Nut Squash and Goat Cheese Tart

Gosh, you’re going to love this elegant yet approachable tart—it’s the perfect balance of sweet, savory, and creamy, making it ideal for a cozy dinner or impressive brunch. With a flaky crust, caramelized honey nut squash, and tangy goat cheese, it’s a showstopper that feels totally doable.

Ingredients

– 1 pre-made all-butter puff pastry sheet, thawed
– 1 medium honey nut squash, peeled, seeded, and thinly sliced into 1/4-inch rounds
– 4 oz fresh goat cheese, crumbled
– 2 tbsp extra-virgin olive oil
– 1 tbsp pure maple syrup
– 1/2 tsp freshly grated nutmeg
– 1/4 tsp fine sea salt
– 1/4 tsp freshly cracked black pepper
– 1 large pasture-raised egg, lightly beaten for egg wash

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Unfold the thawed puff pastry sheet onto the prepared baking sheet, pressing gently to remove any creases.
3. In a medium bowl, toss the sliced honey nut squash with olive oil, maple syrup, nutmeg, sea salt, and black pepper until evenly coated.
4. Arrange the coated squash slices in a single, overlapping layer on the puff pastry, leaving a 1-inch border around the edges.
5. Evenly sprinkle the crumbled goat cheese over the arranged squash layer.
6. Fold the edges of the puff pastry inward over the filling to create a rustic border, pressing lightly to seal.
7. Brush the pastry edges thoroughly with the beaten egg wash for a golden, glossy finish.
8. Bake in the preheated oven for 25–30 minutes, or until the pastry is puffed and deep golden brown, and the squash is tender and lightly caramelized.
9. Remove from the oven and let the tart cool on the baking sheet for 10 minutes before slicing.
10. Slice the tart into portions using a sharp knife for clean edges.

You’ll adore the contrast of the flaky, buttery crust with the tender, sweet squash and creamy, tangy goat cheese—it’s a textural dream. Try serving it warm with a drizzle of balsamic glaze or a side of peppery arugula salad for a fresh twist.

Stuffed Honey Nut Squash with Wild Rice

Kind of magical how humble squash transforms into something so elegant, isn’t it? You’ll love how the sweet, nutty flavors mingle with earthy wild rice in this cozy autumn dish. It’s perfect for impressing guests or treating yourself to a special weeknight dinner.

Ingredients

– 2 medium honey nut squashes, halved and seeded
– 1 cup uncooked wild rice blend
– 2 cups vegetable stock, simmering
– ½ cup dried cranberries, roughly chopped
– ¼ cup toasted pecans, coarsely chopped
– 2 tablespoons pure maple syrup
– 1 tablespoon clarified butter
– 1 teaspoon fresh thyme leaves
– ½ teaspoon fine sea salt
– ¼ teaspoon freshly cracked black pepper

Instructions

1. Preheat your oven to 400°F (204°C) and line a baking sheet with parchment paper.
2. Brush the cut sides of the squash halves with clarified butter and season with ¼ teaspoon sea salt.
3. Place the squash cut-side down on the prepared baking sheet and roast for 25-30 minutes until just tender when pierced with a fork.
4. While the squash roasts, rinse the wild rice blend under cold water until the water runs clear to remove excess starch.
5. In a medium saucepan, combine the rinsed wild rice and simmering vegetable stock, bringing to a boil over high heat.
6. Reduce heat to low, cover, and simmer for 45-50 minutes until the rice is tender and liquid is absorbed.
7. Fluff the cooked wild rice with a fork and fold in the dried cranberries, toasted pecans, maple syrup, thyme leaves, remaining ¼ teaspoon sea salt, and black pepper.
8. Remove the roasted squash from the oven and carefully flip them cut-side up using tongs.
9. Divide the wild rice mixture evenly among the four squash halves, packing it gently into the cavities.
10. Return the stuffed squashes to the oven and bake for an additional 15-20 minutes until the filling is heated through and the squash edges are caramelized.
11. Serve immediately while warm.

Seriously, the contrast between the creamy squash and chewy wild rice creates the most satisfying texture. The maple syrup caramelizes slightly against the squash flesh, adding a subtle sweetness that balances the savory herbs. For an extra touch, drizzle with a balsamic reduction right before serving—it cuts through the richness beautifully.

Caramelized Honey Nut Squash and Pecans

Zesty autumn flavors are calling your name with this simple yet elegant side dish. You’ll love how the natural sweetness of squash deepens with caramelization, while toasted pecans add that perfect crunch. It’s the kind of recipe that feels fancy but comes together with minimal effort.

Ingredients

– 1 large honey nut squash (about 2 lbs), peeled and cut into 1-inch cubes
– 1 cup raw pecan halves
– 3 tablespoons clarified butter, melted
– 2 tablespoons pure maple syrup
– 1 teaspoon flaky sea salt
– ½ teaspoon freshly grated nutmeg
– ¼ teaspoon cayenne pepper

Instructions

1. Preheat your oven to 400°F and line a rimmed baking sheet with parchment paper.
2. In a large bowl, combine the cubed honey nut squash with 2 tablespoons of melted clarified butter, ensuring all pieces are evenly coated.
3. Spread the squash in a single layer on the prepared baking sheet, leaving space between pieces for proper caramelization.
4. Roast for 20 minutes at 400°F until the edges begin to turn golden brown.
5. While squash roasts, toss the pecan halves with remaining 1 tablespoon melted clarified butter and maple syrup in a small bowl.
6. After 20 minutes, remove baking sheet from oven and scatter the coated pecans evenly over the squash.
7. Return to oven and roast for an additional 10 minutes at 400°F until pecans are fragrant and squash is tender when pierced with a fork.
8. Transfer the mixture to a serving bowl and immediately sprinkle with flaky sea salt, freshly grated nutmeg, and cayenne pepper.
9. Gently toss to combine all ingredients while still warm.

Yielded golden-brown cubes boast a creamy interior that contrasts beautifully with the crunchy pecans. The subtle heat from cayenne pepper balances the maple’s sweetness perfectly. Try serving it over whipped ricotta toast or alongside roasted chicken for a complete autumn meal.

Honey Nut Squash Risotto with Sage

Evenings are getting cooler, and you’re craving something cozy yet elegant. This honey nut squash risotto with sage hits all the right notes—creamy, slightly sweet, and herby. It’s the perfect dish to transition from summer to fall.

Ingredients

– 1 medium honey nut squash, peeled, seeded, and diced into ½-inch cubes
– 1 ½ cups Arborio rice
– 4 cups homemade chicken stock, kept at a gentle simmer
– ½ cup dry white wine, such as Sauvignon Blanc
– 1 small yellow onion, finely minced
– 2 cloves garlic, microplaned
– ¼ cup clarified butter
– 2 tbsp extra-virgin olive oil
– 8 fresh sage leaves, finely chiffonaded
– ½ cup freshly grated Parmigiano-Reggiano cheese
– Kosher salt and freshly cracked black pepper, to season

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Toss the diced honey nut squash with 1 tablespoon of olive oil, season with kosher salt, and spread in a single layer on the baking sheet.
3. Roast for 25 minutes, or until the squash is tender and caramelized at the edges, then set aside.
4. In a heavy-bottomed Dutch oven, heat the clarified butter and remaining olive oil over medium heat until shimmering.
5. Add the minced onion and sauté for 5 minutes, until translucent but not browned.
6. Stir in the microplaned garlic and cook for 30 seconds, just until fragrant.
7. Tip: Toasting the rice enhances its nutty flavor—add the Arborio rice and cook, stirring constantly, for 2 minutes until the grains are lightly toasted and opaque.
8. Deglaze with the dry white wine, stirring until the liquid is fully absorbed.
9. Begin adding the simmering chicken stock, one ladleful at a time, stirring continuously until each addition is absorbed before adding the next.
10. Tip: Maintain a steady simmer and stir frequently to develop the risotto’s creamy starch release—this should take about 18-20 minutes total.
11. When the rice is al dente and the mixture is creamy, fold in the roasted squash and chiffonaded sage.
12. Remove from heat and stir in the Parmigiano-Reggiano cheese until fully incorporated.
13. Tip: Let the risotto rest for 2 minutes off the heat to allow the flavors to meld and the texture to perfect itself.
14. Season to taste with kosher salt and freshly cracked black pepper.

Not only is this risotto luxuriously creamy with a subtle sweetness from the squash, but the sage adds an earthy depth that balances it beautifully. Serve it alongside a seared duck breast or as a standalone star, garnished with extra sage and a drizzle of high-quality olive oil for an elegant touch.

Honey Nut Squash and Apple Bake

Vivid autumn flavors come together in this cozy bake that fills your kitchen with the sweetest aromas. You’ll love how the squash caramelizes while the apples soften into tender perfection—it’s the ultimate fall comfort food.

Ingredients

• 1 large honey nut squash, peeled and cut into 1-inch cubes
• 2 firm-sweet apples (such as Honeycrisp), cored and sliced into ½-inch wedges
• 3 tablespoons pure maple syrup
• 2 tablespoons clarified butter, melted
• 1 teaspoon ground cinnamon
• ½ teaspoon freshly grated nutmeg
• ¼ teaspoon fine sea salt
• ¼ cup raw pecans, roughly chopped

Instructions

1. Preheat your oven to 375°F (190°C) and position the rack in the center.
2. Combine the cubed honey nut squash and apple wedges in a large mixing bowl.
3. In a separate small bowl, whisk together the maple syrup, melted clarified butter, cinnamon, nutmeg, and sea salt until fully emulsified.
4. Pour the syrup mixture over the squash and apples, then toss thoroughly to coat every piece evenly. Tip: For maximum flavor penetration, let the mixture sit for 5 minutes before baking.
5. Transfer the coated squash and apples to a 9×13-inch baking dish, spreading them into a single layer.
6. Cover the dish tightly with aluminum foil and bake for 25 minutes. Tip: The foil trapsteam, ensuring the squash becomes tender without drying out.
7. Remove the foil and sprinkle the chopped pecans evenly over the top.
8. Return the dish to the oven and bake uncovered for an additional 15–20 minutes, or until the squash is fork-tender and the pecans are lightly toasted. Tip: Rotate the dish halfway through for even browning.
9. Remove from the oven and let rest for 5 minutes before serving.

Perfectly tender squash mingles with softly baked apples, creating a caramelized, sweet-savory harmony. The toasted pecans add a delightful crunch that contrasts beautifully with the melt-in-your-mouth texture. Serve it warm as a side dish, spoon over vanilla ice cream for dessert, or even enjoy it chilled with yogurt for breakfast.

Spicy Honey Nut Squash Tacos

Ready to spice up your taco night? These spicy honey nut squash tacos bring the perfect balance of sweet heat and earthy goodness. You’ll love how the roasted squash caramelizes with a kick.

Ingredients

– 1 medium honey nut squash, peeled and diced into ½-inch cubes
– 2 tablespoons extra-virgin olive oil
– 1 tablespoon honey
– 1 teaspoon smoked paprika
– ½ teaspoon cayenne pepper
– ½ teaspoon ground cumin
– ½ teaspoon sea salt
– 8 small corn tortillas
– ¼ cup crumbled queso fresco
– 2 tablespoons chopped fresh cilantro
– 1 lime, cut into wedges

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. In a large bowl, toss the diced honey nut squash with extra-virgin olive oil until evenly coated.
3. Add honey, smoked paprika, cayenne pepper, ground cumin, and sea salt to the bowl, then toss vigorously to ensure each piece is well-seasoned.
4. Spread the seasoned squash in a single layer on the prepared baking sheet.
5. Roast in the preheated oven for 25–30 minutes, or until the squash is tender and caramelized at the edges, flipping halfway through for even browning.
6. Tip: For extra crispiness, avoid overcrowding the baking sheet—this allows proper air circulation.
7. While the squash roasts, warm the corn tortillas in a dry skillet over medium heat for 30 seconds per side, or until pliable and lightly toasted.
8. Tip: Keep tortillas warm by wrapping them in a clean kitchen towel until ready to serve.
9. Assemble the tacos by dividing the roasted squash evenly among the warmed tortillas.
10. Top each taco with crumbled queso fresco and chopped fresh cilantro.
11. Squeeze fresh lime juice over the top just before serving.
12. Tip: For added freshness, serve with a side of quick-pickled red onions or avocado slices.

A delightful contrast of textures awaits—tender, caramelized squash against crisp tortillas, with a spicy-sweet flavor profile that lingers. These tacos shine when served family-style with extra lime wedges for squeezing, making them perfect for a cozy autumn gathering or a vibrant weeknight dinner.

Honey Nut Squash Mashed Potatoes

You’re going to love this twist on classic mashed potatoes. Honey nut squash adds natural sweetness and a gorgeous golden color that makes ordinary spuds something special.

Ingredients

– 2 pounds Yukon Gold potatoes, peeled and quartered
– 1 medium honey nut squash, halved and seeded
– ½ cup heavy cream, warmed
– 4 tablespoons unsalted butter, at room temperature
– 1 teaspoon fine sea salt
– ½ teaspoon freshly grated nutmeg
– ¼ teaspoon white pepper

Instructions

1. Preheat your oven to 400°F.
2. Place the halved honey nut squash cut-side down on a parchment-lined baking sheet.
3. Roast the squash for 35-40 minutes until the flesh is tender when pierced with a fork.
4. While the squash roasts, place the quartered potatoes in a large pot and cover with cold water by 2 inches.
5. Bring the potatoes to a boil over high heat, then reduce to a simmer.
6. Cook the potatoes for 15-18 minutes until they are fork-tender but not falling apart.
7. Drain the potatoes thoroughly in a colander and return them to the warm pot.
8. Allow the potatoes to steam dry for 2 minutes to remove excess moisture.
9. Scoop the roasted squash flesh from the skin using a spoon.
10. Pass the potatoes and squash through a ricer or food mill into a large bowl.
11. Gently fold in the warmed heavy cream using a rubber spatula.
12. Incorporate the room-temperature butter until fully melted and combined.
13. Season with fine sea salt, freshly grated nutmeg, and white pepper.
14. Fold the mixture until smooth and evenly combined, being careful not to overmix.

Oh, the velvety texture and subtle sweetness make this dish unforgettable. The honey nut squash creates a beautiful marbled effect when swirled with a spoon. Try serving it alongside roasted chicken or as a bed for braised short ribs.

Glazed Honey Nut Squash with Balsamic Reduction

Tender honey nut squash gets a sweet and tangy upgrade in this elegant side dish. You’ll love how the caramelized edges play off the glossy balsamic glaze—it’s perfect for impressing guests or treating yourself on a cozy night in.

Ingredients

• 2 medium honey nut squash, halved lengthwise and seeded
• 3 tablespoons extra-virgin olive oil
• 1 teaspoon flaky sea salt
• ½ teaspoon freshly cracked black pepper
• ¼ cup raw wildflower honey
• 2 tablespoons unsalted European-style butter
• 1 cup aged balsamic vinegar
• 1 tablespoon fresh thyme leaves

Instructions

1. Preheat your oven to 400°F (204°C) and position a rack in the center.
2. Brush the cut sides of the squash halves evenly with extra-virgin olive oil.
3. Season the squash with flaky sea salt and freshly cracked black pepper.
4. Place the squash cut-side down on a parchment-lined baking sheet.
5. Roast for 35–40 minutes, until the flesh is tender when pierced with a fork.
6. Tip: For deeper caramelization, avoid overcrowding the baking sheet.
7. Flip the squash cut-side up using tongs.
8. Drizzle the roasted squash halves with raw wildflower honey.
9. Dot with unsalted European-style butter.
10. Return to the oven for 5–7 minutes, until the honey bubbles and the edges crisp.
11. Meanwhile, pour aged balsamic vinegar into a small saucepan.
12. Simmer over medium-low heat for 8–10 minutes, reducing to a syrupy consistency that coats the back of a spoon.
13. Tip: Swirl the pan occasionally to prevent scorching and ensure even reduction.
14. Remove the reduced balsamic from heat and let cool slightly for 2 minutes.
15. Arrange the glazed squash on a serving platter.
16. Drizzle the balsamic reduction over the squash in a zigzag pattern.
17. Garnish with fresh thyme leaves.
18. Tip: Serve immediately to maintain the contrast between the warm squash and cool reduction.

Rich and buttery squash melds with the complex acidity of the reduction, creating a luxurious balance. Try pairing it with seared duck breast or crumbling goat cheese over the top for added creaminess.

Honey Nut Squash and Chickpea Curry

Zesty and comforting, this curry brings together sweet honey nut squash and protein-packed chickpeas in a rich, aromatic sauce. You’ll love how the spices meld together for a cozy meal that’s perfect for weeknights. It’s surprisingly simple to make but tastes like it simmered for hours.

Ingredients

• 2 tablespoons clarified butter
• 1 large yellow onion, finely diced
• 4 garlic cloves, minced
• 1 tablespoon freshly grated ginger
• 1 tablespoon garam masala
• 1 teaspoon ground turmeric
• 1/2 teaspoon cayenne pepper
• 1 medium honey nut squash, peeled and cut into 1-inch cubes
• 1 (15-ounce) can chickpeas, drained and rinsed
• 1 (14.5-ounce) can diced tomatoes
• 1 (13.5-ounce) can full-fat coconut milk
• 1 cup vegetable broth
• 1 teaspoon fine sea salt
• 1/4 cup chopped fresh cilantro
• 1 tablespoon fresh lime juice

Instructions

1. Heat the clarified butter in a large Dutch oven over medium heat until shimmering.
2. Add the finely diced yellow onion and sauté for 5-7 minutes, until translucent and lightly golden.
3. Stir in the minced garlic and freshly grated ginger, cooking for 1 minute until fragrant.
4. Sprinkle in the garam masala, ground turmeric, and cayenne pepper, toasting for 30 seconds to bloom the spices.
5. Add the cubed honey nut squash and toss to coat evenly with the spiced onion mixture.
6. Pour in the diced tomatoes with their juices, scraping the bottom of the pot to deglaze.
7. Stir in the drained chickpeas, full-fat coconut milk, and vegetable broth.
8. Bring the curry to a gentle boil, then reduce the heat to low and cover with a lid.
9. Simmer for 20-25 minutes, until the squash is tender when pierced with a fork.
10. Stir in the fine sea salt, adjusting if necessary after tasting.
11. Remove from heat and fold in the chopped fresh cilantro and fresh lime juice.

Outstanding in both flavor and texture, this curry features tender squash that melts in your mouth and chickpeas that provide a satisfying bite. The creamy coconut sauce carries the warm spices beautifully, making it ideal served over basmati rice or with warm naan for soaking up every last drop.

Honey Nut Squash and Mushroom Stroganoff

There’s something magical about how honey nut squash and mushrooms come together in this creamy stroganoff. You’ll love how the sweet squash balances the earthy mushrooms, all wrapped up in a velvety sauce that’s perfect for cozy nights in. It’s a vegetarian twist on a classic that feels both comforting and sophisticated.

Ingredients

– 1 large honey nut squash, peeled, seeded, and cubed into 1-inch pieces
– 16 oz cremini mushrooms, sliced ¼-inch thick
– 1 large yellow onion, finely diced
– 3 cloves garlic, minced
– 2 tbsp clarified butter
– 1 cup vegetable broth
– ½ cup dry white wine
– 1 cup heavy cream
– 2 tbsp Dijon mustard
– 1 tsp smoked paprika
– ¼ cup fresh parsley, chopped
– 12 oz wide egg noodles
– Kosher salt and freshly ground black pepper

Instructions

1. Bring a large pot of salted water to a rolling boil for the egg noodles.
2. Heat clarified butter in a large skillet over medium-high heat until shimmering.
3. Add cubed honey nut squash and sauté for 8-10 minutes until edges begin to caramelize.
4. Transfer squash to a plate and set aside.
5. Add sliced mushrooms to the same skillet and cook for 6-8 minutes until deeply browned and moisture has evaporated.
6. Add finely diced onion and cook for 4-5 minutes until translucent.
7. Stir in minced garlic and cook for 1 minute until fragrant.
8. Deglaze the pan with dry white wine, scraping up any browned bits from the bottom.
9. Add vegetable broth and bring to a simmer.
10. Stir in Dijon mustard and smoked paprika until fully incorporated.
11. Reduce heat to medium-low and slowly whisk in heavy cream.
12. Return cooked squash to the skillet and simmer for 5 minutes until sauce thickens slightly.
13. Meanwhile, cook egg noodles according to package directions until al dente.
14. Drain noodles thoroughly and add directly to the stroganoff sauce.
15. Toss everything together until noodles are fully coated.
16. Season with kosher salt and freshly ground black pepper to taste.
17. Garnish with chopped fresh parsley before serving.

What makes this dish special is the way the tender squash cubes hold their shape against the silky sauce, while the mushrooms provide that satisfying umami depth. Try serving it with a sprinkle of crispy fried shallots on top for extra texture, or pair it with a simple arugula salad to cut through the richness. It’s the kind of meal that feels both rustic and refined at the same time.

Conclusion

Culinary inspiration awaits with these 20 honey nut squash recipes! From comforting soups to savory roasts, there’s something for every home cook to enjoy. We’d love to hear which dishes become your favorites—share your thoughts in the comments and pin this article to your Pinterest boards for easy reference. Happy cooking!

Louise Cutler

I’m Louise Cutler, a food lover who enjoys creating simple, flavorful recipes that anyone can make and share at home.