It’s honeynut squash season! Mike and I went to the farmer’s market the other day and there was a perfect little basket of the tiniest honeynut squash. I absolutely love honeynuts so of course I squealed and went about picking out the cutest most tiniest ones. If you’re not familiar with honeynut squash, they’re like tiny butternut squashes, with the same shape. They were created to be a tiny, tasty squash and they are. They’re sweeter and when cooked, take on a caramel almost malty flavor. They’re super tender and cook very quickly because they’re so small.

After roasting a couple and eating them as is, I thought it would be nice to make a fall inspired pasta. I cut the squash up in a thick matchstick then pan-roasted them in a generous amount of olive oil. They got blistered and caramelized and so good. From there, I made a simple cream sauce then tossed in some greens and pasta. So cozy and perfect scooped up into a bowl!

A warm and comforting bowl of fall pasta: pan roasted honeynut squash creamy garlicky noodles. #pasta #dinner #recipe #garlic #honeynutsquash #honeynut #squash

Why You Should Make Pan-Roasted Honeynut Squash with Creamy Garlicky Pasta:

  • You love fall and you want to get cozy with a big bowl of pasta and squash
  • You want to feed someone vegetarian food and you want it to taste good
  • Honeynut squash gets you excited
  • You want a hearty pasta that’s also just a little bit heathy
  • You love garlic cream sauce

Q: I can’t find honeynut squash at the store, what can I use instead?
A: Any squash will work for this – try butternut or kabocha. Just make sure you cut it smaller so that it cooks just as quickly in the pan.

Q: Why does the pasta look pink?
A: I had no idea that swiss chard would make the cream sauce so pink! Next time I would definitely stick to kale or something.

Q: What is the pasta shape called?
A: It’s one of my all time favorite pasta shapes called calamarata! They’re supposed to look like calamari rings and I love them so much.

Q: Why are you pretending that people ask you these questions?
A: I like to amuse myself and for some reason I find this format hilarious >_<

A warm and comforting bowl of fall pasta: pan roasted honeynut squash creamy garlicky noodles. #pasta #dinner #recipe #garlic #honeynutsquash #honeynut #squ

Happy honeynutting!
(that sounds wrong LOL)
xoxo steph

PS – If you love honeynut squash as much as I do, try this honeynut squash with honeyed walnuts I made last year!

A warm and comforting bowl of fall pasta: pan roasted honeynut squash creamy garlicky noodles. #pasta #dinner #recipe #garlic #honeynutsquash #honeynut #squ

Pan-Roasted Honeynut Squash with Creamy Garlicky Pasta

A warm and comforting pasta dish with all the flavors of fall, including honeynut squash
4.86 from 14 votes
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes


  • 1-2 small honeynut squash cut into thick matchsticks
  • 2 tbsp olive or neutral oil
  • salt and freshly ground pepper
  • 6 ounces dried pasta of choice
  • 1 1/2 cups leafy greens chopped
  • 3/4 cup heavy cream
  • 4 cloves garlic minced or crushed
  • 3/4 cup finely grated parmesan


  • Heat up the oil over medium high heat in a skillet. Add the honeynut cubes in a single layer and sear, stirring once or twice, for 5 minutes. Lower the heat to medium and cook until fork-tender, about 5-6 minutes, stirring as needed. Season with salt and pepper.
  • Meanwhile, cook the pasta 2 minutes shy of al dente in a large pot of salted water. Reserve 3/4 cups water and drain.
    Pan-Roasted Honeynut Squash with Creamy Garlicky Pasta
  • When the squash is done cooking, scoop the squash out of the pan and set aside. Add the cream and garlic to the same pan over medium heat and simmer until slightly reduced, 2-3 minutes.
    Pan-Roasted Honeynut Squash with Creamy Garlicky Pasta
  • Add the pasta and 1/2 cup pasta water to the sauce and bring to a boil, cooking, stirring occasionally, until the pasta is al dente and the sauce coats the pasta, about 2 minutes. Add more pasta water if the sauce starts to get too thick.
    Pan-Roasted Honeynut Squash with Creamy Garlicky Pasta
  • Stir in the greens until wilted, then turn the heat down and stir in the cheese until melted.
    Pan-Roasted Honeynut Squash with Creamy Garlicky Pasta
  • Add the honeynut squash, season with salt and pepper and enjoy immediately!
    Pan-Roasted Honeynut Squash with Creamy Garlicky Pasta


  1. Eraj Siddiqui says:

    5 stars
    this is good! gonna try it soon :)

  2. Princie K. says:

    how many servings does this make?

    1. Stephanie says:

      it serves 2 generously!

  3. Caitlin says:

    5 stars
    Fyi, Costco has honeynuts in store right now (at least the ones in MN do). Can’t wait to make this with the ones I bought!

    1. Stephanie says:

      oh yay! i’ll have to check my local costco, thanks for the tip!

  4. Jaye says:

    5 stars
    Thanks for the inspiration! I found this while reading your Roasted Honeynut Squash recipe (looking for honeynut squash recipes). Found the honeynuts at Sprouts (had to call around and even when I got to the store had to call again — they were in the back. The produce guy brought the box out – oh so cute!!! I’ll make the cream sauce with cashews — looking forward to this with the swiss chard.

  5. Violet says:

    5 stars
    This has been my favorite recipe to make for the past nearly two years! My boyfriend, my parents, and my friends love this dish and it’s so easy to make. Thank you!

    1. Stephanie says:

      that makes me so happy!! thanks for loving it!! :) honeynut season is here!!

  6. Laura Buffington says:

    Any idea if coconut milk could work in place of heavy cream? Can’t have dairy. Thanks, looks delish and we have lots of butternut from the garden.

    1. Stephanie says:

      hi, you can definitely sub coconut milk, it will be a bit less thick, so try to reduce it a bit!

  7. KK says:

    5 stars
    Just tried this, eating it was I type. Came out delicious. First time eating Honeynut squash and its so good! I used Kale and coconut milk, and as mentioned just simmered a little longer. Amazing recipe, and def nice way to highlight the honeynut squash (its my new fave squash) thank you!

  8. Kristin says:

    5 stars
    What kind of pasta is shown here? We love this recipe! It’s in the weekly rotation. Made with lentil pasta too.

    1. Stephanie says:

      it’s calamarata! i’m so happy this recipe is in your weekly rotation :)

  9. violet says:

    5 stars
    i love this recipe!! i’ve been making it at least once every two months for the past year, it’s absolutely delicious! (i’m making it as i’m typing this out haha)

  10. Whitney says:

    Is the honeynut squash peeled or not? I know that’s a dumb question…I’m newer to squash! Lol

    1. Stephanie says:

      hi! it’s not peeled :) jic you want to know more about honeynut:

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Thanks for reading as always!
-Steph & Mike