Roasted Honeynut Squash (Simple Savory Recipe) | Walder Wellness, RD (2024)

FAQs

Do you eat the skin of honeynut squash? ›

Like delicata squash, honeynut squash has thin, edible skin. There's no need to peel it! Slice each squash in half lengthwise and use a spoon to scoop out the seeds. Next, make a quick dressing with olive oil, apple cider vinegar, pure maple syrup, cinnamon, salt, and pepper.

Honeynut squash has a similar shape and flavor to butternut squash but averages about half the size and is sweeter. It has two to three times more beta-carotene than butternut squash. Honeynut squash can be roasted, sautéed, puréed, added to soups, stews, and braises, and has enough sugar content for desserts.

Sweeter than butternut squash, it is incredibly simple to prepare. Just cut the squash in half lengthwise, scoop out the seeds, and roast until fork tender. Carb count - Half a squash is only 22g of carbs.

Like other winter squash, honeynut squash is loaded with nutrition. As its deep orange flesh suggests, it's high in antioxidants, particularly beta-carotene, which helps support eye health, immunity and healthy skin.

While the high beta-carotene content in squash can provide many benefits, studies also suggest that consuming too much of this compound can increase the risk of lung cancer. In addition, some types of prepared squash include high amounts of added sugar.

Honeynut squash are especially delicious roasted with a little cinnamon and butter. The only winter squash skin to avoid eating altogether, even if well cooked, is spaghetti squash because of its thick, eggshell-like quality.

Because of its thin skin, honeynut will not last as long as thicker-skinned squash. It should be stored in a cool, dark spot where it will last for 2 to 3 months. Once cooked, the cubes or puree can be left in the refrigerator for a week, or frozen for 3 months.

Flavor: No, spaghetti squash doesn't actually taste like spaghetti. It has a tender, chewy, fragile texture, and a very mild flavor. Unlike other winter squash varieties, it lacks sweetness.

Acorn squash: It has less vitamin A than butternut but provides even more fiber (9 grams per cup) and potassium (896 mg).

Butternut Squash- Cooked butternut squash has nearly 22 grams of carbs, but nearly 7 grams of fiber, which makes it higher in sugar than many other vegetable options.

Is honeynut squash good for diabetics? ›

Honeynut squash is rich in dietary fibre and has a low glycemic index. This makes it a good choice for people with diabetes.

Our true winner is the famously low-carb spaghetti squash, with has just under 8 net carbohydrates per cup. In summary, you shouldn't make any winter squash a regular occurance on your keto-menu, but every so often it's an ingredient you can enjoy while still staying on track.

Per cup, butternut also offers 3 grams of fiber to benefit gut health. Due to it's high antioxidant activity, and presence of the carotenoid zeaxanthin, research has suggested butternut squash may help protect your eyes from macular degeneration, support heart health and play a role in immune function.

One cup of cooked butternut squash has only 83 calories and provides 7 grams of filling fiber — making it an excellent choice to lose excess weight and body fat. It contains both insoluble and soluble fiber. Soluble fiber has been associated with fat loss and decreased appetite.

Exhibit B: While both are high in B vitamins, the squash is higher in folate, a must in the diets future and soon-to-be mamas, as well as mega-antioxidant vitamin E, and bone-building calcium. However, the squash must concede when it comes to fiber content, with the sweet potato taking first place (4 grams vs.

Some squash skin is edible, while other types of squash have tough skin that can be removed before cooking. Remove the skin of butternut, hubbard, buttercup, and turban squash. If you enjoy the taste, leave the skin on acorn, spaghetti, kabocha, and zucchini squash.

“It's definitely OK to eat squash skin,” Rayna Joyce, vegetable production manager at Bread and Butter Farm in Shelburne, Vermont, told me. “Some (winter) squash have really delicate skins and they become tender when cooked. You can bake them and eat the whole thing.”

The short answer is yes, you can eat squash skin. But the experience is more pleasant with certain varieties of squash than others. In terms of safety, the skin is completely fine to consume—this conversation is all down to taste and texture.