Cozy up with this delicious, creamy Honeynut Squash Pasta! The perfect fall recipe, made with honeynut squash and warming spices.
There’s something undeniably magical about autumn. The crisp, cool air, the vibrant foliage, the cozy sweaters – it’s always been my favorite season. And for me, there’s no better way to embrace the spirit of autumn than with a hearty, comforting meal.
When it comes to autumnal ingredients, honeynut squash is one of the best. With its sweet, nutty flavor and creamy texture, it’s the perfect addition to any fall dish. There’s nothing quite like a bowl of Creamy Honeynut Squash Pasta to warm you up on a chilly autumn evening. And just look at that color! The beautiful orange honeynut creates a sauce color that rivals that of Kraft Mac n’ Cheese – but no cheese powder involved! All you have to do is roast the honeynut squash in the oven with olive oil, salt, and pepper, then blend it with garlic sautéed in butter, cream, and spices. Add in some freshly-grated parmesan cheese, and you have the perfect cozy fall dinner.
This pasta would also be delicious for any Thanksgiving table – everyone knows that the sides are the best part! You can also check out all of my Thanksgiving recipes here for more plant-forward inspiration. I hope you love this recipe as much as I do!
Creamy Honeynut Squash Pasta FAQs
What is honeynut squash?
Honeynut squash is a type of winter squash that was cultivated from butternut squash and butter squash. It’s smaller in size than a butternut squash, but is a bit sweeter!
Can you eat the skin of a honeynut squash?
Yes! The skin is thin and edible. However, in this recipe, I have you scoop the cooked squash out from the skin to create the smoothest sauce possible.
What does a ripe honeynut squash look like?
A ripe honeynut squash should be a deep orange color, with no green spots or patches.
What does honeynut squash taste like?
Honeynut squash taste similar to butternut squash, but they’re sweeter! They have a similar orange flesh with edible seeds.
Can you eat honeynut squash seeds?
Yes, you can! A great way to use them up is to rinse them off from the gooey squash pulp, dry them, then pan-fry them with butter and sage. Don’t forget to skip the salt!
What are some other vegetarian fall pasta recipes?
- Vegetarian Butternut Squash Carbonara
- Pumpkin Risotto (not technically pasta but close enough!)
- Balsamic Fig Pasta Salad
- Vegan Pumpkin Pasta
What else to do with honeynut squash?
- Simple Roasted Honeynut Squash by Walder Wellness
- Honeynut Squash Salad by Floating Kitchen
- Honeynut Squash Soup by Bakerita
Is honeynut squash pasta healthy?
Well, it depends on how you define healthy! This recipe does have its fair share of carbs and fats. But it’s made with whole-food ingredients, like in-season honeynut squash, fresh-grated parmesan cheese, and delicious fall spices. A pasta dish like this definitely fits in well with a balanced, healthy-eating regimen.
Creamy Honeynut Squash Pasta
Ingredients
Roasted Honeynut Squash
- 1 Honeynut Squash
- 1/2 Tbsp Olive Oil
- 1/4 Tsp Salt
- Black Pepper to taste
The Pasta
- 1 Lb Pasta
- 4 Tbsp Salted Butter 1/2 stick
- 4 Cloves Garlic minced
- 1/2 Cup Cream
- 1/2 Tsp Thyme
- 1/4 Tsp Nutmeg
- 1/2 Tbsp Honey
- 1/4 Tsp Salt or more, to taste
- Black Pepper to taste
- 1 Cup Freshly-Grated Parmesan
Instructions
- To start, roast the honeynut squash. Preheat the oven to 425 degrees F. Carefully cut the squash in half, then scoop out the seeds with a spoon. Drizzle both halves of the squash with olive oil, then sprinkle with salt and pepper. Cook in the oven for 20-25 minutes, or until squash is fork-tender.
- When squash is done cooking, let cool slightly. Then, scoop out the cooked flesh from the skin and put in a blender (don't worry if you get a little squash skin in – it's edible! We're just scooping it out for the creamiest result possible). Set aside.
- In a large pan, add in the butter and garlic and sauté until garlic is fragrant (NOT browned). Then, carefully pour the butter and garlic into the blender with the cooked squash, along with 1/2 cup cream. Blend on high until smooth.
- Add the honeynut squash sauce back to the large pan.
- Now, begin cooking your pasta in salted water in a large pasta pot. When the pasta is about halfway done, reserve about 1 cup pasta water.
- While the pasta is cooking, bring the honeynut squash sauce back to medium-low heat. Add in the honey, salt, and spices, and mix in well. Add in 1 cup freshly-grated parmesan cheese and stir until melted. Taste, and adjust seasonings to your preference.
- Once your pasta is al dente, scoop out of the pasta pot with a slotted spoon or strainer tool and put directly into the pan with the sauce (no need to drain the pasta first!). Continue until all pasta is added into the sauce. Mix until the pasta is smooth and creamy, adding in small increments of the reserved pasta water as needed to loosen.
- When done, serve the pasta in bowls garnished with freshly grated parmesan, thyme, and chili flakes (optional).
- Enjoy!
Notes
- You can either use heavy cream or half-and-half for this recipe.
- Be sure to select a vegetarian parmesan cheese to keep this recipe vegetarian.
Nutrition
P.S.
For more plant-forward recipes and New England lifestyle inspiration, be sure to follow along on Pinterest, Instagram, and TikTok! If you make a recipe, please tag me in the photo and use the hashtag #wellandfull so I can see! I love seeing your creations!
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