This stuffed honeynut squash is filled with Italian sausage, mushrooms, spinach, and just a touch of Parmesan cheese. You’ll love how simple it is to make this dish and love the sweet natural flavor of honeynut squash.
I’m here with a stuffed squash recipe that is going to blow your mind!
If you haven’t found honeynut squash before you need to get to the store and start your hunt now. It’s so good!
Plus I took it and packed it full of crispy spicy Italian sausage, mushrooms, spinach, and a teeny tiny bit of Parmesan cheese.
Ok, maybe more than a teeny tiny bit but it’s so good.
Oh, and this recipe is sorta like a twice-baked honeynut squash type of thing but I didn’t want to make the title a million words long so I went with stuffed honeynut squash instead.
What is honeynut squash?
Ok, I know some of you are thinking to yourself “what in the heck is a honeynut squash? Is she just calling a small butternut squash a honeynut?”
No, I’m not. It is, in fact, it’s own variety.
It’s not very old (maybe around 10 years old) but packs a big wallop of flavor.
In the past 3 years, it’s started to show up in the Northeast and shows no signs of slowing down.
In fact, this was the first year I actually found it at the local grocery store instead of just at a farmer’s market.
Other fun facts?
- It packs a ton of beta-carotene
- The skin does not have to be peeled (hooray!)
- It came about as a collaboration between Michael Mazourek (Associate Professor at Cornell University) and Chef Dan Barber
- Pick a squash with little green and a deep golden color
Where can you find honeynut squash?
Don’t worry. You can find honeynut squash in most grocery stores and local farmers’ markets.
Especially if you live in the Northeast.
Just remember, if you can’t find something you want you can always call your grocery store and request items.
This is how they know what people want!
Ok, I know I sound like I’m writing a paper on the honeynut squash but really it’s adorable and you need to pick yourself up some ASAP.
How to cook honeynut squash?
I know I made it all fancy by stuffing it BUT it’s also pretty amazing just cut in half and roasted on high heat. It gets all caramelized and sweet.
SO MUCH GOODNESS.
Oh, and obviously make this stuffed honeynut squash.
Plus, can we talk about the cuteness level of these little squashes?
They are like butternut squash but cuter. And tinier. And more adorable-er.
Yes, I know adorable-er is not a real word.
Let me live my life.
I also love that because of their tiny size it’s not a death trap trying to cut them in half.
I HATE trying to cut big squash because I’m always sure it’s how I’m going cut my hand off.
It’s a real fear. I know you squash lovers feel me.
Don’t worry if you can’t find honeynut squash in your area.
You can totally still do this recipe using butternut squash or even acorn squash.
I would just use 1 normal sized butternut squash to the 4 honeynut squash we use in this recipe.
Of course, use your best judgment when it comes to this recommendation.
If you find yourself with super tiny butternut squash you can use more.
These little honeynut squashes were about 6 inches in height to give you a visual.
Love this stuffed honeynut squash?
Looking for even more delicious squash recipes?
- Southwest Taco Stuffed Spaghetti Squash
- Pressure Cooker Butternut Squash Congee
- Curry Roasted Acorn Squash
- Butternut Squash Minestrone Soup
- Sausage and Peppers Stuffed Spaghetti Squash
- Apple and Nut Stuffed Acorn Squash
- Butternut Squash Salad
- 4 honeynut squash, cut in half lengthwise and seeds scooped out
- 2 tablespoons olive oil
- Kosher salt, to taste
- Black pepper, to taste
- 1 pound spicy Italian sausage, removed from casing
- 1 small yellow onion, diced
- 8 ounces sliced mushrooms
- 2 cloves garlic, minced
- 6 ounces pound baby spinach, chopped
- 1/4 cup plus 2 tablespoons Parmesan cheese, divided
- Preheat oven to 400 degrees F.
- Lay the honeynut squash halves onto 1 large or 2 smaller sized baking sheets. This will depend on what size sheet pans you have in your house.
- Rub the inside flesh of the squash with olive oil and sprinkle them with the desired amount of kosher salt and black pepper.
- Flip the squash over so the cut side is down.
- Roast for 20-25 minutes or until the squash flesh is soft.
- While the squash is cooking add a 12-inch skillet over medium-high heat and add the Italian sausage.
- Break up the sausage with a spatula so it can evenly brown and no large chunks remain.
- When half of the sausage is browned add in the diced onions and mushrooms.
- Continue cooking until the sausage is fully cooked and the onion and mushrooms are soft.
- Remove from heat and set aside.
- When the squash is fully cooked let it cool slightly so you can safely handle it.
- Scoop out the flesh of the squash in a large bowl but leave a small amount of the flesh around the skin of the squash so it can hold its shape.
- Put the squash back onto the baking sheet and place them into the oven to cook the shell a little longer while you prepare the filling, about 5 minutes.
- Stir the scooped out squash so it's smooth. Add in the cooked sausage mixture, the chopped baby spinach, and 1/4 cup of the Parmesan cheese.
- Take the squash out of the oven and fill each squash half with the filling. Smooth the top.
- Sprinkle 1/2 tablespoon of the remaining Parmesan cheese on the top of the stuffed squash halves, place in the oven, and bake for another 10 minutes to heat up the filling and brown the top.
If you cannot find honeynut squash you can substitute it by using butternut squash. These squashes are about 6 inches in size so adjust accordingly.
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Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 580Total Fat: 39gSaturated Fat: 13gTrans Fat: 0gUnsaturated Fat: 30gCholesterol: 67mgSodium: 1083mgCarbohydrates: 34gFiber: 9gSugar: 8gProtein: 27g
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition information can vary for a variety of reasons. For the most precise nutritional data use your preferred nutrition calculator based on the actual ingredients you used in the recipe.