The whole family will love this easy roasted honeynut squash breakfast recipe! They are delicious for breakfast or brunch. Honey squash makes a delicious vessel for baking eggs in. This honeynut squash recipe is sure to please; it is so easy with just two ingredients!

Roasted honeynut squash baked with eggs.

What is a Honeynut Squash?

Have you seen those cute little squash that look like mini butternut squash? These little squash are called Honeynut Squash, and they are sweet and delicious! If you wonder how the taste of honeynut squash compares to butternut squash, they are very similar. I feel like honeynut squash is a bit sweeter, which may be due to its small size.

Grab them if you can because they already disappeared from our store. The miniature butternut squash would make a delicious holiday side dish, or bake some eggs inside for a delicious paleo-baked egg breakfast.

Honeynut squash in a bin at the market.

What I love most about this recipe is that it only requires three ingredients—that is all you need to make this delicious winter squash breakfast! It makes a delicious, healthy breakfast with some sweetness from the little honeynut squash.

This easy-baked egg breakfast recipe is healthy and makes a paleo breakfast everyone will love. If you love breakfast as much as we do, you will want to check out all of my delicious gluten free breakfast recipes!

Reader Rave

We added some ground sausage, shallots and some shredded mozzarella on top! Delicious!” Tara W., Pinterest comment

Pictures of the honeynut breakfast ingredients.

Ingredient Notes:

  • Honeynut Squash – If you can’t find honeynut squash, use small butternut squash.
  • Olive Oil – I used olive oil, but any oil should work. Note that coconut oil will add coconut flavor.
  • Eggs – Use size large eggs.
  • Optional: You can add cheese, fresh herbs, or any other flavoring you enjoy.
Halved honeynut squash on a cutting board next to a lime.

Step-By-Step Directions:

Step 1: Before adding the eggs, you must pre-cook your honeynut squash a little. Winter squash needs more time to cook and soften, while the eggs only need a short cooking time. Since the eggs cook so quickly, brush olive oil onto the squash halves and roast them without the eggs for 25 minutes. You can save time by using your air fryer. The honeynut squash is small and fits nicely in the air fryer.

🔑 Sandi says: If you are in a hurry, microwave the squash for 5-7 minutes on high to precook the squash before roasting with the eggs. Place the de-seeded honeynut squash halves face down in a microwave-safe dish. Cook for 8 minutes.

Step 2: Drop a raw egg into each squash hole (where the seeds were), and bake again for another 20 minutes. (*Note: if your honeynut squash is on the larger side, you may need to prebake the squash longer.)

If you love winter squash as much as we do, don’t forget to check out all of my easy gluten free winter squash recipes on the blog. You will find both savory and SWEET winter squash recipes to try!

Recipe FAQ:

The first step is to prep the honeynut by slicing each honeynut squash in half lengthwise. It is easy to cut a honeynut squash as they are smaller than a butternut squash. Scoop the seeds with a spoon once the squash is cut in half. If you have a garden, you can dry the seeds and plant your honeynut squash!

Can you eat the skin of a honeynut squash?

You could eat the skin, but it is tough and not sweet like the rest of the squash. Personally, our family eats the sweet insides of the squash.

How long will this recipe keep fresh?

This roasted squash will last up to 4 days in an airtight container in the refrigerator.

Can you freeze honeynut squash?

You can easily freeze honeynut squash. Peel the squash and scoop out the seeds. Dice the uncooked squash into chunks and put it into a freezer-safe bag. Seal the bag and freeze. I would not freeze the cooked honeynut squash with the baked eggs.

Several halves of roasted honeynut on a cutting board.

Love This Recipe?

If you made and enjoyed this recipe, I would be incredibly grateful if you could leave a comment below. Please include which flour blend you used if it is a baked recipe. This helps others know that this recipe is delicious. Thank you!

roasted honeynut squash baked with eggs

Easy Paleo Baked Eggs in Roasted Honeynut Squash

Sandi Gaertner
A delicious home baked roasted honeynut squash with eggs breakfast.
4.95 from 18 votes
dairy free allergen icon
gluten free allergy icon
nut free allergen icon
soy free allergy icon
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 40 minutes
Course Gluten Free Breakfast Recipes
Cuisine American
Servings 6
Calories 273 kcal


  • 3 Honeynut Squash
  • 6 large eggs
  • dash nutmeg
  • dash salt
  • 2 tablespoons olive oil


  • Preheat the oven to 375º F. (I baked mine in my toaster oven since they were so small.)
  • Slice each honeynut squash in half. Scoop out the seeds and place on a baking sheet.
  • Drizzle olive oil over each piece. Sprinkle salt and nutmeg on top.
  • Bake 20 minutes. Remove from the oven and crack an egg into each hole.
  • Bake an additional 20 minutes until the egg is cooked.
  • Serve hot. (Optional garnish with cilantro.)


  1. If you can’t find honeynut squash, you can use butternut. You will need to prebake the squash longer because it is so much larger.
  2. You can use olive oil or another light oil to brush the squash with.
  3. This roasted honeynut will keep up to 4 days in the refrigerator. Store in an air-tight container.
To prep the honeynut by slicing each honeynut squash in half lengthwise. It is easy to cut a honeynut squash as they are smaller than butternut squash. Once the squash is cut in half, use a spoon to scoop out the seeds.
If you have a garden, you can dry the seeds and plant your own honeynut squash in your garden!


Please know that every gluten free flour blend has a different starch to grain ratio. If you use a blend I didn’t test, you may need to adjust your moisture levels in your baked goods.


Serving: 1gCalories: 273kcalCarbohydrates: 44gProtein: 9gFat: 9gSaturated Fat: 2gCholesterol: 164mgSodium: 78mgPotassium: 1381mgFiber: 8gSugar: 8gVitamin A: 40100IUVitamin C: 79mgCalcium: 205mgIron: 3mg
Tried this Recipe? Pin it for Later!Mention @FearlessDining or tag #FearlessDining!

Nutrition Disclaimer

Nutritional information is an estimate provided to you as a courtesy. You should calculate the actual nutritional information with the products and brands you are using with your preferred nutritional calculator.


Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating


  1. 5 stars
    I’ve never tried a honeynut squash before, but I love squash (especially Butternut) so I’m eager to try it. Love this easy brunch idea!

  2. 5 stars
    Yum! I have never heard of honeynut squash. Definitely going to have to try them soon! This looks amazing!!

  3. 5 stars
    Wow this Paleo baked eggs looks very tasty! This is the perfect breakfast for me and my family. I definitely want to try this! Thank you for sharing this great recipe!

  4. I can’t get enough of butternut squash and love the addition of the egg and honey. I could eat this for breakfast, lunch and dinner.

  5. 5 stars
    Thanks for the great idea!
    I will make them, but since I cannot get that type of squash here in Germany, can I substitute with zucchini or a small pumpkin (Hokkaido type)?


    1. Hi Iris, Thank you for your kind note. I think zucchini would get too mushy, but the small pumpkin would work. Note that pumpkin doesn’t have the natural sweetness that butternut squash have, so you may want to include some honey and butter when you bake the pumpkin. Let me know how it turns out.

  6. I would love to find some of these cute squash! The hubby and I do paleo when we can these would be a great addition to our menu plans! And they are all inclusive so I won’t have to share!!

  7. Im all over this recipe this week! Jeff and I have been eating much healthier and this is both within the diet plan and has an egg in it which in my world….. makes it a sure fire WINNER!

  8. This is such a great idea! What a creative way of serving butternut squash! Can’t wait to try it.