This easy Hassleback Honeynut Squash recipe is the perfect holiday side made with the sweetest most delicious squash that is baked with olive oil and salt and topped with crispy sage. It’s AIP, paleo, vegan and whole30 compliant.
This is such a simple but beautiful dish that is bursting with flavor simply from the roasting process. Honeynut squash looks like a baby butternut squash but is much sweeter with a beautiful deep orange flesh. It’s absolutely delicious and roasting only amplifies its natural sweetness. Fear not, you can easily make this with butternut squash! It is also delicious!
In this Hassleback Honeynut Squash recipe, I’ve added some crispy sage that I fried in some olive oil to add for color and additional flavor. This is totally optional!
Here’s what you’ll need for this Hassleback Honeynut Squash recipe:
- honeynut squash (or substitute butternut squash)
- olive oil
- fresh sage (optional)
- sea salt
Here’s how you make this dish:
The process to make this Hassleback Honeynut Squash is super simple you (like me) might wonder why you’ve never made it before. Begin by peeling your squash and slicing it in half lengthwise. Remove seeds and rub with olive oil and salt. Bake in 425F oven for 10-12 minutes just until the squash begins to soften. Remove squash from the oven and use a sharp knife to cut through your squash halves crosswise, ensuring not to cut all the way through. Brush with additional olive oil and return to the oven to bake until tender. To make the optional crispy sage leaves for a garnish, heat olive oil in a small skillet on medium-high heat, toss sage leaves in oil for 15 seconds and then allow to dry and crisp up.
Looking for more AIP Holiday Sides? Try:
- AIP Holiday Eats – this eBook contains 12 delicious festive dishes for a delicious holiday gathering
- Swiss Chard with Apples
- Cauliflower Gratin
If you try this Hassleback Honeynut Squash I would love if you could give the recipe a star rating and short review. Be sure to snap a picture of the finished product and share it with me on Instagram by tagging @healmedeliciousPrint
This easy Hassleback Honeynut Squash recipe is the perfect holiday side made with the sweetest, most delicious squash baked with olive oil and sea salt and topped with crispy sage. It’s AIP, paleo, vegan and whole30 compliant.
- 1 honeynut squash
- 5 TBSP olive oil, divided
- 8 sage leaves
- sea salt
- Preheat the oven to 425 degrees F.
- Using a peeler, remove the skin from the squash. Halve it lengthwise and scoop out the seeds.
- Rub with 1 TBSP olive oil and season with salt.
- Place squash halves into a casserole dish or a large baking sheet and roast until the squash begins to soften, 10 – 12 minutes.
- Remove the squash from the oven and transfer to a cutting board, cut sides down.
- Position two wooden spoons or chopsticks on the outer side of each squash half. (This is to prevent your knife from going all the way through while slicing)
- Using a sharp knife, cut deeply through your squash halves crosswise, ensuring not to cut all the way through.
- Return the squash to the baking sheet, brush with additional 1 TBSP oil and bake for ~ 30 minutes more until the squash is tender.
- As squash bakes, heat remaining 3 TBSP olive oil on medium-high heat in a small skillet
- Once the oil is hot, add sage leaves and stir them in the hot oil for ~ 15 seconds – do not let them to brown.
- Remove from heat and cool on a piece of paper towel to allow them to become crispy.
- Once the squash is roasted, top with crispy sage leaves and additional sea salt.
- Serve warm
- Category: Sides
Keywords: aip, paleo, vegan, whole30, sides, holiday sides, squash, hassleback squash, honeynut squash