Stuffed Honeynut Squash with Couscous and Feta
Stuffed honeynut squash with couscous and feta! Hello fall, this stuffed honeynut squash recipe is truly everything. This is a wonderful side dish for the holidays, or even just a night at home for dinner as a main meal to serve with a salad. See below for exactly how to cook honeynut squash!
I think it looks really fun, but you can alternatively just cube the squash, roast it, then toss with couscous and feta with sage as well for another visual type of side dish if you don’t want to stuff it.
If you’re looking for another stuffed squash recipe, check out our Stuffed Squash with Vegetables, which has a dreamy vegetable stuffing filled with mushrooms, onions, garlic and more!
How do you cook honeynut squash? It’s really simple! In this variation, we are just cutting it open, scooping it out and roasting it. You can also peel it, and cube it that, way. Similarly to any other squash and pumpkin varieties!
What ingredients do you need for this stuffed honeynut squash recipe?
Honeynut squash: I love how cute and small honeynut squash is! But if you can’t get your hands on it, you can use butternut squash, acorn squash or delicata squash too. Honeynuts tend to have a really deep and dark orange color, which I love!
Pearl Israeli couscous: Feel free to sub with rice, quinoa and/or farro. We are just making a really quick turmeric couscous on the stovetop and using that to stuff with the squash!
Optional add-ons in your couscous mixture: spinach and kale or really any vegetable you’d like to include.
Feta Cheese: Crumbled feta cheese adds the most lovely salty texture and topping to this dish! You can also use anything by the likes of parmesan cheese or crumbled goat cheese.
Fresh herbs: Like sage, fresh rosemary, fresh thyme and basil to name a few! We are using sage here.
Kosher salt, black pepper, olive oil
If you want to add additional sweetness or spice to this, you can do some maple syrup, brown sugar, toasted walnuts ,nutmeg or cinnamon as well!
How do you cook this honeynut squash recipe?
Make your roasted honeynut squash
Preheat your oven to 400 degrees F. Slice your squash vertically with a sharp knife, and scoop out the seeds. Place your squash skin down and flesh side up on a sheet pan with parchment paper. Season with olive oil, salt and pepper.
Bake and roast until fork tender, about 40 to 50 minutes.
Make your couscous
While that’s roasting, make your couscous according to the package instructions in a pot. Boil your water (you can use water or I feel like more depth of flavor when using vegetable broth, but that’s totally optional) and season your water with salt, pepper, turmeric powder and paprika. When it’s boiling, add in your couscous to cook. Stir the mixture of couscous to combine until finished, fluff out with a rice.
Toss your couscous off the heat with half of your lemon juice and zest, finish off your dish with the other half.
Stuff your roasted squash with the couscous. Finish off with crumbled feta, fresh sage and lots of lemon juice ( a nice drizzle will do!) and a sprinkle of lemon zest. Serve.
Tips, Tricks and Substitutions
Is honeynut squash sweeter than butternut? Honeynut squash is a winter squash that is from the butternut and buttercup squash family. It is cute, and smaller than a larger butternut squash (about 1/2 the size!) and darker in color. Yes, it is also a tad sweeter than butternut squash!
Does honeynut squash need to be peeled? Honeynut squash is fantastic because no, it does not need to be peeled. I would say if you’re making a soup for example, I would just use the flesh for a smooth consistency. But in this case for this recipe, totally fine to eat and roast the peel!
What is another preparation for this recipe? If you’re not feeling like stuffing the squash, you can opt to roast your squash in cubes, then toss with your couscous, top with feta and sage, and toss like a fun little vegetable side salad situation.
Where can I find honeynut squash? This variety of squash is pretty seasonal, so expect to find it end of August (at the earliest!) through September and latest December (depending on where you live!) They are found at some grocery stores and most likely at your local farmers markets.
Check out the below squash recipes for more dinner inspiration!
If you do make this Stuffed Honeynut Squash with Couscous and Feta recipe (first of all, thank you!!), be sure to leave a comment and/or give this recipe a rating! Don’t forget to tag me on Instagram and through social media so I can be sure to see what you’re making! If you’d like to stay in touch and get the latest to your inbox, sign up for our Newsletter here as well!
Watch How To Make This Recipe
Stuffed Honeynut Squash with Couscous and Feta
- 2 honeynut squash
- 2 tablespoons extra-virgin olive oil
- kosher salt and freshly ground black pepper
- 1 cup pearl couscous
- 1 teaspoon turmeric
- 1/2 teaspoon paprika
- juice and zest of 1 lemon
- sage and crumbled feta cheese for serving
- Roast your squashPreheat your oven to 400 degrees F. Slice your squash vertically, and scoop out the seeds. Place your squash skin down and flesh side up on a baking sheet with parchment paper. Season with extra-virgin olive oil, kosher salt and black pepper.Bake and roast under tender, about 40 to 50 minutes.
- Make your couscousWhile that’s roasting, make your couscous according to the package instructions in a pot. Boil your water (you can use water or I feel like more depth of flavor when using vegetable broth, but that’s totally optional) and season your water with salt, pepper, turmeric powder and paprika. When it’s boiling, add in your couscous to cook. Stir the mixture of couscous to combine until finished, fluff out with a rice. Toss your couscous off the heat with half of your lemon juice and zest, finish off your dish with the other half.
- Stuff!Stuff your roasted squash with the couscous. Finish off with crumbled feta, fresh sage and lots of lemon juice and zest. Serve.