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!
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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.
Why this recipe is great:
What I love most about this recipe is that you only need 3 ingredients. That is all you need to make this delicious winter squash breakfast recipe! It makes a delicious, healthy breakfast with some sweetness from the little honey nut 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!
I cut them in half and put a lime in the middle for a little perspective.
This paleo-baked egg breakfast recipe is as easy as it gets. Slice the honeynut squash in half and scoop out the seeds.
What you need to make this recipe:
Recipe step-by-step directions:
Step 1: Before adding the eggs, you must pre-cook your honeynut squash a little. Since the eggs cook so quickly, brush olive oil onto the squash halves and roast them without the eggs for 20 minutes.
TIP: If you are in a hurry, microwave the squash for 5 minutes to precook them 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 hole where you scooped out the seeds 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!
Expert Tips and 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!
You could eat the skin, but it is tough and isn't sweet like the squash. Personally, our family eats the sweet insides of the squash.
Honeynut squash tastes almost identical to butternut squash but a little sweeter.
This roasted squash will last up to 4 days in an air-tight container.
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.
More Gluten Free Squash Desserts:
Reader Rave:
We added some ground sausage, shallots and some shredded mozzarella on top! Delicious!"
Tara W., Pinterest user
Tools:
- 9x13" Baking Pan: This is just the right size to fit all of the pieces of squash in.
- Olive Oil Mister: I have never heard of these until recently. This mister makes it so easy to put a fine mist of olive oil on vegetables before baking them.
📖 Recipe
Easy Paleo Baked Eggs in Roasted Honeynut Squash
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Ingredients
- 3 Honeynut Squash
- 6 large eggs
- dash nutmeg
- dash salt
- 2 tablespoons olive oil
Instructions
- 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.)
Notes
- 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.
- You can use olive oil or another light oil to brush the squash with.
- This roasted honeynut will keep up to 4 days in the refrigerator. Store in an air-tight container.
SPECIAL NOTE
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.
Nutrition
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.
Fearless Dining
Simplifying the art of baking and cooking gluten-free recipes.
Jacqueline Meldrum
Love it! Isn't it fabulous that it's self saucing with the egg. Great recipe.
Sandi Gaertner
It is self saucing...I never thought of it that way 🙂
Marie
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!
Sandi Gaertner
They are super fun Marie.
Tiffany
Yum! I have never heard of honeynut squash. Definitely going to have to try them soon! This looks amazing!!