Roasted Honeynut Squash with Cottage Cheese & Chorizo Crisp

Roasted Honeynut Squash with Cottage Cheese & Chorizo Crisp is an easy fall recipe that is packed with flavor, protein, and cozy vibes. Perfect as a hearty side dish or a light main for autumn dinners.

Raise your hand if fall is your favorite season? 

***Raises both hands*** 

There’s something undeniably comforting about leaning into the deep, earthy flavors of fall. One ingredient that always steals the show this time of year is Honeynut squash. Smaller, sweeter, and more vibrant than its cousin the butternut, this little gourd packs a big punch in both flavor and charm.

Recently, I’ve been playing with a combination that feels both rustic and refined: roasted honeynut squash served warm, topped with a generous dollop of cottage cheese, and finished with a crispy chorizo topping. It’s a dish that hits all the notes—creamy, savory, slightly sweet, with a pop of smoky spice.

What I love about this dish is its balance. The natural sugars in the squash caramelize in the oven, giving it a soft, buttery texture and toasty depth. The cottage cheese, often underappreciated in savory dishes, adds a cooling contrast and is full of protein. Then there’s the chorizo crisp: salty, spicy, and crunchy, it turns this into something special. The texture is next level. 

Of course, if you need some more squash inspiration to make this fall make sure to try these bad boys: Burrito Honeynut Squash Boats, Air Fryer Squash Rings, or Jerk Butternut Squash Soup.  

I say we dive in and see what all the fuss is about! 

Is Honeynut Squash the same as Butternut? 

Honeynut squash is a newer hybrid, created by crossing butternut squash with buttercup squash.It looks like a mini butternut, but it’s sweeter, denser, and more flavorful. 

Honeynuts have thinner skin whereas Butternut squash is larger, milder in flavor, and has a thicker skin that usually needs peeling.

How to Know When Honeynut Squash is Ripe?

• Skin color – A ripe honeynut will have a deep, uniform orange-tan color (no green patches). The deeper the orange, the sweeter it will taste. 
• Skin texture – The skin should be matte and hard, not shiny. A glossy surface usually means it was picked too early.
• Stem – Look for a dry, corky stem. If it’s still green and fresh, the squash may not be fully cured yet.
• Feel – The squash should feel heavy for its size with no soft spots.

Ingredients Used to Make Roasted Honeynut Squash with Cottage Cheese & Chorizo Crisp

Honeynut Squash is a simple ingredient that doesn’t take a whole lot of time to prep. This dish comes together quickly with a few ingredients from the pantry. You’ll need the following: 

• Honeynut squash 
• Olive oil
• Kosher salt and pepper to taste
• Cottage cheese
• Hard chorizo
• Pepitas
• Lemon zest
• Parsley 
• Red onion

How to Make Roasted Honeynut Squash with Cottage Cheese & Chorizo Crisp

If you need an autumn dish that is easy to make and beautiful try this roasted honeynut squash. With a few simple steps you’ll have a flavor bursting meal that is worth serving at an impromptu party or a simple weeknight dinner. Follow the steps below to ensure success: 

• Preheat the oven to 400 degrees. Spray a large baking sheet with nonstick cooking spray. 
• Prep the honeynut squash by slicing the top off, slicing in half lengthwise, and then scooping out seeds. Place on the baking sheet. Repeat the process with remaining squash. 
• Next, drizzle the tops of the squash with olive oil, kosher salt and pepper. Cook the squash for about 20 minutes or until golden brown. Remove from the oven and let cool slightly. 
• While the squash cooks, you can make the chorizo crisp. Preheat a small nonstick skillet to medium high heat. Add the chorizo to the skillet and cook for a few minutes until crispy. Remove from the skillet and place on a plate lined with a paper towel to remove excess grease. 
• In a medium mixing bowl, combine pepitas, lemon zest, red onion, parsley, chorizo, olive oil, kosher salt and pepper. 
• To serve: place the honeynut squash on a serving platter, fill the wells with cottage cheese, and top with chorizo crisp. Serve and enjoy! 

Variations

Below are a few variations to this dish fit for any occasion: 

• Vegetarian – Skip the chorizo and top with crispy chickpeas, toasted walnuts, or pumpkin seeds for crunch.
  
• Spicy kick – Swap cottage cheese for whipped feta or Greek yogurt and drizzle with sriracha or harissa.
  
• Sweet-savory twist – Add a drizzle of maple syrup or hot honey over the cottage cheese before topping with chorizo.
  
• Cheesy upgrade – Stir a little parmesan or sharp cheddar into the cottage cheese for extra richness.
  
• Herb-forward – Swap parsley for sage, rosemary, or cilantro to match your meal’s flavor profile.

Proper Storing 

Refrigeration: Allow the squash to cool completely. Store in an airtight container in the refrigerator for up to 3 days.
Separate storage: For best texture, keep the roasted squash, cottage cheese, and chorizo crisp in separate containers. This prevents the chorizo from losing its crunch and the cottage cheese from watering down the squash.
Freezing: Not recommended, since cottage cheese and roasted squash can become watery after thawing.