This honeynut squash recipe stuffs flavorful chorizo, onions, and white beans in sweet roasted squash halves! Honeynut squash is a smaller, sweeter cousin of butternut squash, and they're perfect for roasting. The mexican style chorizo sausage packs so much flavor and makes this recipe easy because you don't need a lot of additional seasoning. This cozy recipe is perfect for fall, when honeynut squash can be found at farmers markets and specialty grocery stores.
What is Honeynut Squash?
Honeynut squash is closely related to butternut squash, but has been bred to be smaller and sweeter. I find them to be easier to breakdown and prepare than butternut squash, because it's much easier to get a knife through them. They are somewhat hard to find in stores, but slowly gaining popularity. In my area I can find them in the fall at local farmer's markets, Trader Joe's, and Sprouts. I expect these adorable little squash to become more popular and easier to find in the next few years!
How to Make Chorizo Stuffed Honeynut Squash:
Prepare the roasted squash:
- Preheat the oven to 425 °F.
- Clean the honeynut squash, then cut each one in half (as pictured) with a sharp knife and scoop out the seeds. Score the flesh in a crosshatch pattern, as pictured.
- Line a baking sheet pan with parchment paper. Generously coat the cut-side of the squash with olive oil, then season with a little salt and black pepper.
- Flip the squash so the cut side is down on the parchment paper. Roast in the preheated oven until the flesh is fork-tender, about 30 minutes.
Prepare the chorizo filling:
- Meanwhile, cook the chorizo and diced onion together in a large skillet over medium heat, stirring occasionally, until the chorizo is cooked through, about 10 minutes.
- Then add the beans and continue cooking, stirring frequently, until the chorizo darkens in color and starts to char, about 15 minutes. If there is no oil visible in the pan from the chorizo, add a little bit of olive oil when you add the beans.
- If needed, set the mixture over low heat, tossing occasionally, until the squash is done.
Finish the dish:
- When the squash is done roasting, flip it back over so the cut side is up. Divide the chorizo filling evenly between the squash pieces as pictured. Top with chopped fresh herbs (I use thyme and sage) and serve immediately.
Key Tips - Chorizo Stuffed Honeynut Squash
Try chorizo made from premium cuts of pork.
- Traditional Mexican chorizo is made from low quality pork byproducts, which taste great but do leave a little to be desired. You may be able to find "premium chorizo" or "chorizo made from premium cuts" which uses regular pork instead of byproducts.
- My grocery store carries premium chorizo, and it isn't too much pricer than the regular chorizo, so I usually pick that up if it's available.
- Spanish chorizo is very different, so I don't recommend using that.
Check Trader Joe's and Sprout's for Honeynut Squash.
- You will likely only be able to find honeynut squash in the fall, when it's in season. Most traditional grocery stores do not carry it, but I have seen it in stock at both Trader Joe's and Sprout's!
- Your local farmers market may have honeynut squash in the fall as well!
- I look for honeynut squash that weight about 1 pound each, and I average 1 squash per adult when preparing this dish (2 servings per person).
Dietary Restrictions - Stuffed Honeynut Squash
Make this Vegan:
- There are lots of options out there other than pork chorizo that work with this recipe! For a vegan option, you can use a soy chorizo, or other plant-based chorizo. Check out this Soy Chorizo, or this Plant Based Chorizo!
This dish is naturally gluten-free.
- Just make sure to double-check the ingredients lists of any prepackaged foods you use (like the chorizo).
A Note On Serving Sizes
Serving sizes are a very personal thing, making it very difficult for me to select a serving size that suits everyone. I've listed the serving size for this recipe as one stuffed squash half, but some people may prefer to have more than one serving.
Chorizo Stuffed Honeynut Squash
Ingredients
- 3 medium honeynut squash about 1 lb each
- 8 oz mexican chorizo sausage
- 1 small white onion
- 1 15.5 oz can cannellini beans drained, rinsed, and patted dry
- ~¼ cup fresh thyme, sage, or rosemary
- olive oil
- salt
- freshly cracked black pepper
Instructions
Prepare the roast squash:
- Preheat the oven to 425 °F.
- Clean the honeynut squash, then cut each one in half (as pictured) and scoop out the seeds. Score the flesh in a crosshatch pattern, as pictured.
- Line a baking sheet with parchment paper. Generously coat the cut-side of the squash with olive oil, then season with a little salt and black pepper.
- Flip the squash so the cut side is down on the parchment paper. Roast in the preheated oven until the flesh is fork-tender. About 30 minutes.
Prepare the chorizo filling:
- Meanwhile, cook the chorizo and diced onion together in a large skillet over medium heat, stirring occasionally, until the chorizo is cooked through, about 10 minutes.
- Then add the beans and continue cooking, stirring frequently, until the chorizo darkens in color and starts to char, about 15 minutes. If there is no oil visible in the pan from the chorizo, add a little bit of olive oil when you add the beans.
- If needed, set the mixture over low heat, tossing occasionally, until the squash is done.
Finish the dish:
- When the squash is done roasting, flip it back over so the cut side is up. Divide the chorizo filling evenly between the squash pieces as pictured. Top with chopped fresh herbs (I use thyme and sage) and serve immediately.
Nutrition
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K says
loved this!