Little Beet Table’s Honeynut Squash

Chef Matt Aita

Who: Chef Matt Aita

Instagram: @LittleBeetTable

Chef Aita’s Guest-Worthy Recipe: Little Beet Table’s Honeynut Squash


“Honeynut Squash is a relatively new breed of squash, and makes for a standout vegetable side dish. The squash is perfect for easy entertaining (and really well portioned to share!), and our recipe tops the sweet and savory veg with a crunchy pumpkin seed granola and sweet and spicy honey made with vibrant chili peppers. I love to serve this dish on a holiday table, as well as alongside a protein for a cozy weeknight dinner. The pumpkin seed granola is also delicious on its own!”


Little Beet Table’s Honeynut Squash:

4 halves roasted Honeynut squash

Spicy honey

Pumpkin Seed Granola

Maldon salt

6 leaves basil, wide chiffonade

Roasted Honeynut Squash:

2 Honeynut squash (washed, cut in half, and gutted)

1 Tbsp olive oil



Spicy Honey:

3 c honey (preferably local and raw)

1 Tbsp Aleppo chili or chili flakes (ground)

Pumpkin Seed Granola:

2 ½ c pumpkin seeds (lightly toasted)

c sesame seeds (lightly toasted)

⅔ c sunflower seeds (lightly toasted)

2 ¼ tsp fennel seeds (lightly toasted)

½ tsp cumin seeds (lightly toasted)

¼ c maple syrup

1 tsp salt


For the Little Beet Table honeynut squash:

Reheat the squash if it was prepared in advance. When ready, season liberally with Maldon salt and drizzle the honey over the cut side of the squash. Place the basil all over the squash and then top with the granola.

For the squash:

Preheat the oven to 475 degrees. Rub the cut side of the honeynut squash with the oil and season with salt and pepper. Place the squash cut side up on a baking tray and cook the squash until tender and slightly caramelized. Approximately 15 minutes.

For the spicy honey:

Place both honey and chili in a pot and bring to a boil for one minute. Let it cool to room temperature. (Note: This will make more than needed for this recipe.)

For the pumpkin seed granola:

Preheat the oven to 300 degrees. Mix all ingredients in a bowl and lay them out in a single layer on a baking tray lined with parchment paper. Bake for 30 to 40 minutes until crisp. Test by taking a little out and letting it cool to room temperature. (This will make more than needed for this recipe.)

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