The whole family will love this easy roasted honeynut squash breakfast recipe! 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!
Click for Table of Contents:
What is a Honeynut Squash?
Have you seen those cute little squash that looks 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 are a bit sweeter, which may be due to their 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 eggs breakfast.
If you love squash with baked egg, you may also want to try this Butternut Squash Egg Cups recipe!
Have you seen the honeynut squash at your local Trader Joe's? At 99 cents each, how can I resist picking up a few to try out? They look pretty normal in size when you look at this picture, but look below.
Why this recipe is great:
The thing I love most about this recipe is 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 eggs breakfast recipe is healthy and makes a paleo breakfast that 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 of these for a little perspective.
This paleo baked eggs 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:
Honeynut squash is so curte...How do you cook honeynut squash?
I created this paleo breakfast recipe with these squash because Mr. Fearless Dining is still trying to keep his carb intake down. If you can't find honeynut you can also use butternut squash.
Recipe step by step directions:
Step 1: You will need to pre-cook your honeynut squash a little before adding the eggs. 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, you can 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 are 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 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!
You definitely could eat the skin, but it is tough and isn't sweet like the squash. Personally, our family just eats the sweet insides of the squash.
Honeynut squash tastes almost identical to butternut squash, but a little sweeter.
This roasted squash will keep 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 into a freezer-safe bag. Seal the bag and freeze.
More Gluten Free Squash Desserts:
- Paleo Delicata Squash Brownies
- Gluten Free Pumpkin Bread
- Gluten Free Zucchini Muffins
- Easy Gluten Free Butternut Squash Quick Bread
- 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.
If you tried this recipe or any other recipe on my blog, please leave me a rating and a comment. I LOVE hearing from you!! You can also FOLLOW ME on Facebook, Instagram, or Pinterest to see even more delicious recipes!
Easy Paleo Baked Eggs in Roasted Honeynut Squash
- 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.)
- 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.
If you love the recipes you are finding on my blog, I would love for you to sign up for my newsletter (and get my free chocolate e-cookbook!)