Best Honeynut Squash Streusel Recipe

This adorable honeynut squash streusel is a fall side dish that is just impossible to resist tasting!  

STREUSEL TOPPING – 1/2 cup all purpose flour – 1/2 cup light brown sugar – 4 Tbsp unsalted butter, soft – 3/4 cup chopped pecans SQUASH – 4 Honeynut squash – 4 Tbsp salted butter – salt and fresh cracked black pepper



You can do this by hand or using a food processor. Everything goes into the processor and is pulsed until it crumbles evenly. While making squash, refrigerate.

Step 1

Step 2

Preheat oven to 425°F. Foil or parchment your baking sheet. Halve the squash lengthwise. Get a big, sharp knife. Slice squash stem-to-stern. 

Step 3

Scoop out seeds and stringy pieces. Lay squash halves cut-side up on your prepared baking tray. Each cavity should have a piece of butter and salt & pepper.

Step 4

Baste the squash with melted butter and roast until soft, about 30 minutes, depending on size. After baking, generously sprinkle each squash half with streusel. 

Step 5

I pile it up since it shrinks when baked. You may not need all the streusel depending on the squash size. Freeze extra streusel.

Step 6

Re-bake the squash for 10-12 minutes to golden the topping. If you didn't put enough on and it shrinks during baking, add more halfway through. Serve heated squash immediately.  

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