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    home » vegetarian » roasted honeynut squash to satisfy your vegetarian foodie craving

    roasted honeynut squash to satisfy your vegetarian foodie craving

    published: Dec 17, 2020 by cindy chou · updated: Dec 17, 2020

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    A photo of stuffed honeynut squash with toppings on a wood plate on a blue and gray background with text that reads "vegetarian or vegan option" and "How to make a satisfying stuffed honeynut squash."

    Now you can indulge in a restaurant-worthy vegetarian meal at home without the hefty bill. Sweet roasted honeynut squash stuffed with a flavorful and nourishing vegetarian filling. It's incredibly satisfying. Perfect for a plant-forward or plant-based holiday meal or everyday fare.

    A close-up photo of roasted honeynut squash filled with black lentil stuffing, yogurt, dill, and seared maitake mushroom on a wood plate.

    What inspired the black lentils and caramelized onion filling? A Middle Eastern dish called mujadara (like this Lebanese mujadara and Armenian mujadara).

    Sweet roasted grapes are an added surprise with each bite. I hope this will become one of your go-to stuffed honeynut squash recipes.

    You can also pair this with a colorful roasted persimmon and brussels sprouts dish.

    jump to:
    • 🥘 main ingredients
    • 🎥 cooking video
    • 💭 what is honeynut squash
    • 🔪 how to prepare
    • 🍽 cooking equipment and pantry items used
    • 📖 ingredient substitutions
    • 💭 how to store leftovers
    • 💭 what to serve on the side
    • roasted honeynut squash with black lentils, caramelized onions, and roasted grapes

    🥘 main ingredients

    Ingredients for this roasted honeynut squash recipe laid out on a blue background with each ingredient labeled with text.
    Main ingredients shown and listed: honeynut squash, black lentils, yellow onion, maitake mushroom, plain greek yogurt, fresh dill, button mushrooms, seedless grapes, fresh garlic, low sodium vegetable stock, and sherry.

    ingredient notes

    • honeynut squash - you can now find them at farmers markets and certain grocery stores. It's sometimes available at Whole Foods, Trader Joe’s, some Costcos, etc. You can also look for the 898 squash. It tastes the same and works as an equal substitute.
    • I use beluga lentils, which are also called black lentils. They hold their shape well after cooking and their deep black color adds a stark contrast to the squash. French lentils will work too. IMPORTANT NOTE: old lentils may not cook, so keep that in mind if yours have been sitting in the pantry for years. You may want to pick some up at the store.
    • Maitake mushrooms (hen-of-the-woods or 舞茸菇) have a different texture than other mushrooms. It adds a nice bite to the dish and they taste amazing when seared in a hot pan until you get crispy golden edges. If you can’t find maitake, you can use oyster mushrooms or shiitake mushrooms.

    🎥 cooking video

    Watch the video below for a virtual cooking class at your own pace. I show every step of this recipe in The Sound of Cooking® video series. See the full collection of cooking videos on YouTube or browse any other recipe right here on my website.

    Turn on your volume to hear the sounds of cooking. Cooking can be meditative and is a great opportunity to slow down, relax, and engage in your senses. Read more on our about page.

    💭 what is honeynut squash

    Honeynut squash (or a variety called 898 squash) on a blue surface, surrounded by button mushrooms, grapes, and maitake.

    It looks like a mini butternut squash but with a lot more flavor. Michael Mazourek, Cornell plant breeder, created the honeynut squash.

    It's super easy to prepare and made to impress even by itself. I look forward to the season every year ever since it started to show up in farmers markets.

    The skin is thin and edible. Sometimes on lazy days, I’ll cut them in half and roast them in the oven to eat whole, with seeds and all.

    🔪 how to prepare

    honeynut squash prep

    First, preheat your oven to 450°F.

    8 step-by-step photos showing how to cut and roast honeynut squash.

    Cut the ends off and then cut in half vertically (photos 1-4 above). Using a small spoon, scrape out the seeds (though, usually you can roast the entire honeynut squash and eat the seeds too!).

    Place the prepared squash on a quarter sheet pan (9 in. by 13 in.) cut side up (photo 6). Drizzle with 1 tablespoon olive oil, then season with ¼ teaspoon salt and ⅛ teaspoon ground black pepper. Roast in the preheated oven for 20-25 minutes or until golden brown.

    roasted grapes

    Wash the seedless grapes and dry with a clean kitchen towel.

    Place the grapes on another quarter sheet pan and toss with 1 teaspoon of olive oil. Roast in the oven along with the squash for 10-15 minutes until caramelized.

    It's okay if they get slightly charred, but keep an eye on them since the sugar burns easily. 

    Prepare the other filling ingredients while the squash and grapes are roasting.

    lentils

    Sort through the lentils and pick out any small stones/pebbles or debris.

    Two close-up photos of a hand sorting through black lentils on a sheet tray with a circle around a small pebble and an arrow pointing it out.

    pro tip: This is the easiest and fastest way to sort through lentils (photos above). Pour the lentils onto one side of a small sheet pan. Then slide them to the other side with your fingers as you look through each section. You'll be able to easily pick out pebbles by looking for anything that's different in shape or color this way.

    In a small saucepan, add the black lentils, 1 cup of low sodium vegetable stock, 1 pinch of ground black pepper, and salt. Bring to a boil on medium-high heat, then cover and simmer on low heat for 23 minutes.

    mushroom prep

    A fresh maitake mushroom on a wood cutting board.
    Maitake mushroom has a nutty and meaty flavor and tastes amazing when seared, especially with crispy charred edges. It retains it's semi-firm texture when cooked.

    Slice the maitake mushrooms into 8 pieces through the stem as shown below.

    Eight step-by-step photos on how to cut and then sear maitake mushrooms (also known as hen-of-the-wood mushroom).

    Heat a medium sauté pan on medium-high heat, add 2 teaspoons olive oil and sear the maitake mushrooms. Flip each slice with a spatula until both sides start to brown.

    Once the mushrooms have browned, season with 1 pinch of salt and then remove from the pan. Add diced button mushrooms to the same pan with ½ teaspoon of olive oil and a sprinkle of ground white pepper.

    Sauté until golden brown while stirring occasionally. Season with a pinch of salt (⅛ teaspoon), add in the minced garlic, stir and deglaze the pan with 2 tablespoons sherry.

    how to make caramelized onions

    Peel and thinly slice a small onion (photo 1 below).

    Six step-by-step photos on how to caramelize onions from thinly slicing an onion to slowly cooking them on medium-low heat in a pan.

    In a medium sauté pan (10- to 12-inch works well), add 1 teaspoon of olive oil and the sliced onions. Cook over medium-low heat while stirring every few minutes. Add 1 pinch of salt (⅛ teaspoon). Spread out the onions in an even layer each time you stir so they can caramelize evenly. Cook until onions are golden brown, about 25 minutes.

    For a deeper flavor, you can cook the onions for an extra 30 minutes until dark brown (like the color of dark brown sugar). You'll need to stir more frequently near the end. This will increase the flavor exponentially and is worth the wait if you're in for a relaxing day of cooking.

    pro tip: You'll know to stir when the bottom of the onions start to brown and slightly stick to the pan. Add a splash of water to deglaze the pan when you see browned bits on the bottom. Using the liquid, scrape the pan with a wooden spatula. This will keep the onions from drying out and burning.

    putting it all together

    In a medium bowl, combine the caramelized onions, roasted grapes, cooked lentils, and sautéed button mushrooms. Stir until evenly mixed. Scoop about 2 tablespoons of the filling into the cavity of each honeynut squash.

    Top each stuffed squash with a 1 tablespoon of yogurt, a piece of maitake mushroom, and a sprig of fresh dill. Sprinkle with a pinch of ground black pepper if you like right before serving.

    Top down view of 4 stuffed honeynut squash on a wood plate with a purple background and blue textile.
    Naturally dyed blue fabric shown is from IROCOH.
    jump to cooking video

    🍽 cooking equipment and pantry items used

    Note: Some of the links below are affiliate links, which means we do make a small profit from your purchases (your price is not affected by this commission). We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. If you click on an affiliate link, you consent to a cookie being placed on your browser for purposes of tracking commissions.

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    📖 ingredient substitutions

    • If needed, substitute black lentils with French lentils. It’ll work equally well since it has the same texture when cooked.
    • For a vegan dish, replace regular greek yogurt with your vegan yogurt of choice.
    • Can’t find maitake mushrooms? You can sauté oyster mushrooms or thinly sliced shiitake mushrooms instead. Or, omit this topping if you like.
    • What if honeynut squash is nowhere to be found? That’s a bummer since it’s the star of this recipe! I don’t want this disappointment to weigh you down though. Good news is, the filling works really well as a hearty salad! You can add any roasted squash (butternut and delicata squash are top choices) and enjoy with all the same toppings. Eat it with plain basmati or jasmine rice for a larger meal. Trust me, it’ll taste delicious.

    💭 how to store leftovers

    Store roasted squash and the mixed filling in separate airtight containers for up to 2 days in the refrigerator. Reheat the squash in a toaster oven at 350°F for 5 minutes. The filling can be reheated in a microwave before scooping into each squash.

    Add the yogurt, maitake, and dill toppings right before serving. 

    Top down view of seasoned honeynut squash halves laid out on a sheet tray, ready to roast.

    💭 what to serve on the side

    I sometimes serve this dish as a complete meal for simple lunches or dinners. It’s filled with plant-based protein (lentils), fruits, and vegetables, so I’m satisfied after eating two. 

    You can make this quick and easy stir-fried morning glory (water spinach) to up your fresh vegetables. Or this sweet and savory green beans with basil dish is super popular!

    Making this for a plant-based Thanksgiving or holiday meal? Roasted persimmons with brussels sprouts is the perfect visual and flavor pairing. You can finish with a simple Korean pumpkin porridge with sweet rice balls to make it a dinner your family and guests will rave about.

    Happy cooking! 

    ~ Cin

    Please give this recipe a star rating below and leave a comment. I would appreciate it so much and would love to hear about your experience or if you put your own twist on the recipe. Show off your results by taking a photo and tagging @thesoundofcooking on Instagram. I would love to share what you come up with!

    Disclosure: The recipe below may contain affiliate links. As an Amazon Associate I earn from qualifying purchases (your price is not affected by this commission). If you click on an affiliate link, you consent to a cookie being placed on your browser for purposes of tracking commissions. See our Disclaimer for more information.

    A close-up photo of roasted honeynut squash filled with black lentil stuffing, yogurt, dill, and seared maitake mushroom on a wood plate.
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    5 from 10 votes

    roasted honeynut squash with black lentils, caramelized onions, and roasted grapes

    Now you can indulge in a restaurant-worthy vegetarian meal at home without the hefty bill. Sweet roasted honeynut squash stuffed with a flavorful and nourishing vegetarian filling. It's incredibly satisfying. Perfect for a plant-forward or plant-based holiday meal or everyday fare.
    prep time15 mins
    cook time45 mins
    total time1 hr
    servings: 4 people
    author: cindy chou
    Prevent your screen from going dark.

    watch it step-by-step: the sound of cooking® video

    ingredients

    honeynut squash:

    • 4 honeynut squashes
    • 1 tablespoon olive oil, extra virgin
    • ¼ teaspoon salt, kosher
    • ⅛ teaspoon ground black pepper

    filling:

    • 1 cup grapes, seedless (about 30 grapes), wash and dry with a clean kitchen towel
    • 4 teaspoons olive oil, extra virgin, divided
    • ¼ cup dry black lentils
    • 1 cup vegetable stock, low sodium
    • ⅛ teaspoon ground black pepper
    • ½ teaspoon salt, kosher, divided
    • 2 ounces maitake mushrooms, sliced into 8 pieces through the stem (see pictures in the post)
    • ¼ teaspoon ground white pepper, divided
    • 5 button mushrooms, stems removed, cut into small bite-sized pieces (small dice)
    • 1 clove garlic, peeled and minced
    • 2 tablespoons sherry
    • 1 small onion, peeled and thinly sliced
    • ½ cup water

    toppings:

    • 8 tablespoons plain greek yogurt, divided evenly between the squash
    • 8 sprigs of fresh dill
    • ¼ teaspoon ground black pepper, optional

    instructions

    honeynut squash

    • Preheat oven to 450°F.
    • Cut the ends off and then cut in half vertically. Using a small spoon, scrape out the seeds (though, usually you can roast the entire honeynut squash and eat the seeds too!).
    • Place the prepared squash on a quarter sheet pan (9 in. by 13 in.) cut side up. Drizzle with 1 tablespoon olive oil, then season with ¼ teaspoon salt and ⅛ teaspoon ground black pepper. Roast in the preheated oven for 20-25 minutes or until golden brown.

    filling

    • roasting grapes - Place grapes on another quarter sheet pan and toss with 1 teaspoon olive oil. Roast in the oven along with the squash for 10-15 minutes until caramelized. It’s okay if they get slightly charred, but keep an eye on them since the sugar burns easily.
    • cooking lentils - Prepare the other filling ingredients while the squash and grapes are roasting. Sort through the lentils and pick out any small stones/pebbles or debris (see notes). In a small saucepan, add the black lentils, vegetable stock, ⅛ teaspoon ground black pepper, and ⅛ teaspoon salt. Bring to a boil on medium-high heat, then cover and simmer on low heat for 23 minutes.
    • sautéing mushrooms - Heat a medium sauté pan on medium-high heat, add 2 teaspoons olive oil and sear the maitake mushrooms. Flip each slice with a spatula until both sides start to brown. Once the mushrooms have browned, season with ⅛ teaspoon salt and then remove from the pan once golden brown with crispy edges. Add diced button mushrooms to the same pan with another ½ teaspoon olive oil and ⅛ teaspoon ground white pepper. Sauté until golden brown while stirring occasionally. Season with ⅛ teaspoon salt, add in the minced garlic, stir and deglaze the pan with sherry.
    • cooking caramelized onions - In a medium sauté pan (10- to 12-inch works well), add 1 teaspoon olive oil and the sliced onions and cook over medium-low heat while stirring every few minutes. Add ⅛ teaspoon salt and spread out the onions in an even layer each time you stir so they can caramelize evenly. You’ll know to stir when the bottom of the onions start to brown and slightly stick to the pan. Add water when needed to deglaze the pan (see notes) and cook until onions are golden brown, about 25 minutes.
    • mixing the squash filling - In a medium bowl, combine the caramelized onions, roasted grapes, cooked lentils, and sautéed button mushrooms. Stir until evenly mixed. Scoop about 2 tablespoons of the filling into the cavity of each honeynut squash.

    plating

    • Top each stuffed squash with a 1 tablespoon of yogurt, a piece of maitake mushroom, and a sprig of fresh dill. Sprinkle with a pinch of ground black pepper if you like right before serving.

    notes

    sorting lentils: This is the easiest and fastest way to sort through lentils. Pour the lentils onto one side of a small sheet pan. Then slide them to the other side with your fingers as you look through each section. You'll be able to easily pick out pebbles by looking for anything that's different in shape or color this way.
    caramelized onions: Add a splash of water to deglaze the pan when you see browned bits on the bottom. Using the liquid, scrape the pan with a wooden spatula. This will keep the onions from drying out and burning.
    For a deeper flavor, you can cook the onions for an extra 30 minutes until dark brown (like the color of dark brown sugar). You'll need to stir more frequently near the end. This will increase the flavor exponentially and is worth the wait if you're in for a relaxing day of cooking.
    course: Main Course
    cuisine: American, Middle Eastern, Seasonal
    keyword: 898 squash, gluten-free, honeynut squash, vegan option, vegetarian
    difficulty: moderate
    price/serving: $4.60/serving
    yield: 8 stuffed squash halves
    tried this recipe?Take a pic and tag @thesoundofcooking! I'd love to see what you made.
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    Reader Interactions

    Comments

    1. Shelley says

      December 17, 2020 at 7:36 pm

      I actually have to admit that I've never heard of honeynut squash, but your description of it as a "mini butternut squash but with a lot more flavor" sounds amazing - I am totally going to be on the lookout to find it and try it ASAP! And with this recipe, I know exactly what to do with it, too! 😉 Thank you!

      Reply
      • cindy chou says

        December 18, 2020 at 4:10 am

        Hi Shelley! I really hope you find some honeynut squash near you. It's SO GOOD. Guests are always surprised at how concentrated the flavors are every time I serve them and I never seem to make enough. Even if you don't make the filling, they taste amazing just roasted with olive oil and salt.

        Reply
    2. veenaazmanov says

      December 19, 2020 at 3:38 am

      This is surely the recipe I would like to try. Unique and perfect for a Happy and exciting meal. Lovely filling and lovely topping too.

      Reply
    3. Tracy says

      December 20, 2020 at 6:34 am

      Yup, it's official, I need to find some honeynut squash. They sound incredible and the flavors you have in this are so good! Thank you!

      Reply
      • cindy chou says

        February 03, 2021 at 12:17 am

        Thanks, Tracy. I hope you were able to find some honeynut squash!

        Reply
    4. Farrukh Aziz says

      December 20, 2020 at 9:53 am

      This roasted honeynut squash looks and sounds so good. Have never tried my hand on this squash, looking at this dish I am surely gonna make them soon (minus the sherry), filling sounds so unique. Thank you very much for such an interesting recipe Cindy. 🙂

      Reply
      • cindy chou says

        February 03, 2021 at 12:16 am

        Thanks so much, Farrukh. I hope you enjoyed the recipe!

        Reply
    5. Laura Arteaga says

      December 20, 2020 at 3:34 pm

      Wow! what a great recipe, love the step by step pictures for each ingredient and the video. They were really helpful. My family (all vegetarian) all loved this dish. Making it again during Christmas!

      Reply
      • cindy chou says

        February 03, 2021 at 12:15 am

        Hi Laura! Thank you, so happy to hear your family enjoyed it and that the instructions were easy to follow! Hope you had a wonderful holiday season.

        Reply
    6. Marisa F. Stewart says

      December 20, 2020 at 5:48 pm

      This is such an easy recipe to make and your instructions really helped. We're not vegetarian but the flavors are so satisfying we didn't miss our meat. A great recipe for the coming year when you want plenty of taste and no meat.

      Reply
      • cindy chou says

        February 03, 2021 at 12:14 am

        Hi Marisa! So glad to hear that you and your family enjoyed the recipe. It's always fun to come up with vegetarian recipes that even omnivores will like!

        Reply
    7. Jacqueline Debono says

      December 20, 2020 at 10:21 pm

      I love butternut squash but have never had honeynut squash it looks and sounds delicious. There are so many things I like in this recipe. I love roasted grapes and recently got into black lentils. This is definitely on my to make list over the holidays. I hope I can find a honeynut squash!

      Reply
      • cindy chou says

        February 03, 2021 at 12:19 am

        I hope you were able to find some honeynut squash! If not, you can eat the filling with some cubed/sliced roasted butternut squash too.

        Reply
    8. Loreto Nardelli says

      December 21, 2020 at 1:54 am

      This squash dish not only looks beautiful but the flavors too. Your so right about it being restaurant worthy! Love the stuffing, black lentils, mushrooms and I can only imagine how that stuffing works with the honey nut squash. Beautiful dish!

      Reply
      • cindy chou says

        February 03, 2021 at 12:12 am

        Thank you! 🙂

        Reply
    9. Heidy says

      December 21, 2020 at 3:09 pm

      This roasted Honeynut squash was outstanding tasting! I loved every bite and so did the family. I am saving this awesome recipe to make again. Happy Holidays and have a Blessed New year!!

      Reply
      • cindy chou says

        February 03, 2021 at 12:10 am

        Thank you, Heidy! I hope you had a wonderful holiday and glad to hear you enjoyed the recipe!

        Reply
    10. Neha says

      December 21, 2020 at 5:13 pm

      Looks like a great recipe to me I am loving the use of roasted grapes here! I can't wait to find some honey nut squash near me.

      Reply
      • cindy chou says

        February 03, 2021 at 12:12 am

        Roasted grapes are so good! If you can't find honeynut squash, you can always make the filling and mix it with cubed or sliced roasted butternut, delicata, or acorn squash.

        Reply

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    Hello! I’m Cindy Chou, RDN (she/her/她), a Taiwanese American chef and Registered Dietitian Nutritionist (but you won’t find any restrictive diet talk here!). I'm also a hotpot addict and love to cook Taiwanese and other Asian cuisine-inspired dishes. Join me for umami-rich recipes, pro cooking tips, and relaxing cooking videos to help you slow down and create lasting food memories.

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