This recipe for Glazed Honeynut Squash – sweet, smoky and starchy – is a delicious way to try these cute, little squashes. They are personal size!

Glazed honeynut squash in a fall scene — Glazed Honeynut Squash (AIP/Paleo)

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On a recent trip to Trader Joe’s, I saw these adorable little squashes. I had never heard of them before. Honeynut? Huh. Well, I had to try them.

hand holding a small honeynut squash — Raw Honeynut Squash

These guys look like a miniature version of a butternut squash. The two are very similar, but I find the honeynut to be milder, slightly sweeter, and less “stringy.” (Texture has been a bit of a stumbling block for me where squash is concerned.) Once cooked, it becomes soft and buttery.

The obvious choice for me was to roast the thing. On my first bite, I knew immediately what I wanted to do for a recipe. This darling gourd was just begging for a kiss of maple, a bit of thyme, and something…a little… smoky…

Smoked salt optional?

You may be tempted, dear reader, to skip the smoked salt in favor of regular salt. I wouldn’t blame you. I’ve done that, too, upon seeing an ingredient in a recipe not currently in my pantry. If you give in to that temptation, I won’t hold it against you. But you would be missing out! If you’ve never played with smoked salt before, please go find some. The kind I use (link above) is alder smoked. I don’t know if that makes a huge difference, but the stuff is amazing.

Serving suggestions

Closeup of honeynut squash in a fall scene — Glazed Honeynut Squash (AIP/Paleo)

This recipe serves six people, figuring half a squash per person. How gorgeous it would be on a Thanksgiving table! It would pair well with Brined Cornish Hens . If you’re like me though, you’ll make a batch of ’em, store ’em in the fridge, and heat one up with your breakfast!

Happy fall! 🍂🍁🍂

As usual, I’m wishing you much health and happiness.

💗,

Wendi