Roasted Honeynut Squash Dip with Candied Walnuts

This Roasted Honeynut Squash Dip with Candied Walnuts is the appetizer you have been looking for. A base of delicious roasted honeynut squash and blended with feta cheese and topped with candied walnuts and sage.

If you’ve been hanging around my kitchen long enough, you know I have a serious soft spot for squash season. Every fall, I stock up on delicata, acorn, butternut, and my latest obsession: honeynut squash. If you’ve never cooked with it before, honeynut looks like a mini butternut squash, but it’s sweeter, creamier, and honestly just as versatile. It roasts beautifully, blends into soups and sauces, and—my personal new favorite way to enjoy it- gets turned into the most luscious, cozy, and flavorful honeynut squash dip.

This dip is creamy from roasted squash and feta (or goat cheese if you’re a fan), topped with honeyed walnuts, and finished with fried sage for that crispy, aromatic bite. It feels fancy enough to serve at a holiday party, but it’s easy enough to whip up on a random weeknight when you’re craving something seasonal and delicious. It’s also naturally gluten-free, and you can serve it with veggies, crackers, or bread, depending on what you love most.

Let’s dive into why this recipe works, what you’ll need, and of course the full step-by-step breakdown.

Why You’ll Love This Honeynut Squash Dip

There are dips, and then there’s this dip. Here’s why I can’t stop making it:

• Seasonal and cozy: Honeynut squash is in peak season during the fall and winter months, so it’s the perfect excuse to grab a few at the farmer’s market.

• Sweet + savory balance: The roasted squash is naturally sweet, the feta or goat cheese adds tang, and the honeyed walnuts bring crunch and caramelized flavor.

• Crowd-pleaser: Perfect for holiday entertaining, game days, or any dinner party. Guests will rave about it and probably ask for the recipe.

• Customizable: Swap walnuts for pecans, feta for goat cheese, or honey for maple syrup—this recipe is flexible and forgiving.

• Make-ahead friendly: You can roast the squash and even blend the dip a day or two ahead, then just add the topping before serving.

What is Honeynut Squash?

If honeynut is new to you, think of it as the baby cousin of butternut squash. It’s smaller (usually about 1 pound each), darker in color, and has a rich, concentrated sweetness. Honeynut was actually developed by chefs and plant breeders who wanted a squash with big flavor in a smaller, more manageable size.

Unlike butternut, honeynut’s skin is thin and edible (though for this dip we’ll scoop it out after roasting). It roasts quickly and caramelizes beautifully, making it the perfect star ingredient in this creamy fall dip.

If you can’t find honeynut, you can substitute butternut, delicata, or even kabocha squash – the flavor will be slightly different, but still delicious.

Ingredients You’ll Need

Here’s the full rundown for making this honeynut squash dip:

• Honeynut squash: Roasting brings out its sweetness and makes it extra creamy.

• Olive oil: Used for roasting, blending, frying sage, and toasting walnuts.

• Sea salt: Enhances the natural flavors of the squash.

• Feta or goat cheese: Adds creamy texture and tang. Feta will give a sharper flavor, goat cheese makes it more mellow.

• Honey or maple syrup: Just the right amount of sweetness to balance the savory dip.

• Water: Helps achieve a silky-smooth consistency when blending.

• Fresh sage leaves: Fried in olive oil until crisp for garnish and flavor.

• Walnuts: Toasted and glazed with honey for a crunchy topping.

• Black pepper: A finishing touch that ties it all together.

For serving: toasted baguette slices, crackers, or a colorful veggie platter.

How to Make Honeynut Squash Dip

Here’s a step-by-step guide so you can nail this recipe every time:

1. Roast the Honeynut Squash

Preheat your oven to 425°F. Slice the honeynut squash lengthwise and scoop out the seeds. Place the halves on a baking sheet, drizzle with olive oil, rub to coat, and sprinkle with salt. Roast cut-side down for about 40 minutes, until the squash is tender and caramelized. Let it cool to room temp.

2. Blend the Dip

Once cooled, scoop out the squash flesh and discard the skins. Add it to a food processor with the feta (or goat cheese), ¼ cup olive oil, and 1 tablespoon honey. Blend until smooth, drizzling in ¼ cup of water as the processor runs. Taste and adjust seasoning if needed.

3. Fry the Sage

Heat a skillet with ¼ cup olive oil over medium heat. Once hot, drop in the sage leaves and fry for 1–2 minutes until crisp. Remove with a slotted spoon and set on paper towels to drain.

4. Make the Honeyed Walnuts

Lower the skillet heat to medium-low. Add the walnuts and toast for a few seconds until fragrant. Stir in the remaining 2 tablespoons of honey or maple syrup. Let simmer for about a minute until thickened and glossy. Turn off the heat.

5. Assemble and Serve

Spoon the dip into a shallow serving bowl. Top with freshly cracked black pepper, spoon the walnut topping over the dip, and garnish with the crispy sage leaves. Serve with your favorite dippers and enjoy!

Serving Ideas for Honeynut Squash Dip

This dip is so versatile and works in so many settings. Some of my favorite ways to serve it:

• With toasted sourdough, pita, or baguette slices

• Alongside seeded crackers or gluten-free crackers

• As part of a big appetizer board with olives, cheeses, and charcuterie

• With raw veggies like carrots, celery, cucumbers, or bell pepper strips

• Spread onto sandwiches or wraps for an extra flavorful layer

It’s rich enough to feel indulgent, but made with real, wholesome ingredients you can feel good about.

Tips and Tricks

• Get ahead: Roast the squash up to 2 days in advance and keep it in the fridge until ready to blend.

• Texture control: Add more water for a looser, creamier dip, or keep it thick if you want it spreadable.

• Nut swap: Use pecans instead of walnuts if that’s what you have on hand.

• Dairy-free option: Skip the cheese and add 2–3 tablespoons of tahini or cashew cream for a vegan-friendly version.

• Extra flavor: A pinch of smoked paprika or cayenne blended into the dip gives it a subtle kick.

Storing Leftovers

This honeynut squash dip keeps beautifully in the fridge. Store it in an airtight container for up to 4 days. If you’re making it for a party, I recommend keeping the walnut topping and sage separate until just before serving so they stay crisp and crunchy.

To reheat, you can bring it to room temperature or warm gently in the oven. It also tastes great cold straight from the fridge, especially spread on sandwiches or wraps.

FAQs

Can I make this dip vegan?
Yes! Just skip the feta or goat cheese and use tahini, cashew cream, or even vegan cream cheese. Use maple syrup instead of honey.

What if I can’t find honeynut squash?
Butternut squash works perfectly as a substitute. Delicata or kabocha will also work.

Can I freeze this dip?
I don’t recommend freezing since the cheese and squash mixture can separate when thawed. Fresh is best here.

Is this good for kids?
Absolutely! My kids love dipping crackers or pita chips into it. If you’re serving little ones, you may want to skip the walnut topping if there are nut allergies.

Why This Honeynut Squash Dip is a Must-Make

When fall produce starts rolling in, honeynut squash deserves a spot at the top of your list. This dip is comforting, seasonal, and layered with textures and flavors – from creamy squash to tangy cheese, sweet honey, crunchy walnuts, and fragrant sage. It’s the perfect balance of cozy and elevated, and it’s one of those recipes that makes you feel proud to put it on the table.

Whether you’re hosting a holiday party, bringing a dish to a potluck, or just want to enjoy a snack that feels a little extra special, this honeynut squash dip is the way to go.

So next time you spot honeynut squash at the market, grab a few and make this dip. I have a feeling it’s going to become a seasonal tradition in your kitchen, just like it has in mine.

A Few Other Appetizers to Try:

Crispy Goat Cheese Fritters (gluten-free)

Caramelized Shallot Spinach and Artichoke Dip

The BEST Buffalo Chicken Dip

Crispy Quinoa Feta Fritters with Labneh Dill Dip