Honey Baked Squash Infused with Oil-Free Flavor

This easy and flavorful honey baked squash recipe can provide a deliciously comforting side dish around the holidays or when temperatures dip. However, it’s also fantastic for breakfast. This dairy-free squash is oil-free and relatively light in calories, but it still fulfills warm and hearty cravings and is packed with nutrients.

Oil-Free & Allergy-Friendly Honey Baked Squash

A recipe for healthy honey baked squash was originally shared with us by So Delicious Dairy Free. We have since adapted it a bit, and have included a new flavor option. I also have some squash facts and helpful tips!

Squash Nutrition

Did you know that half an acorn squash (which is pretty darn filling!) contains less than 100 calories, is virtually fat-free, and packs in a hefty dose of fiber. Plus, winter squash is an excellent natural source of Vitamins A and C and a good source of potassium, manganese, Vitamin K, folate, and magnesium. Acorn squash contains about 5.5 grams of sugars, so only 8.5 grams of the sugars in this recipe are added.

How to Pick the Best Acorn Squash

To choose the best acorn squash, look for one with skin that is mostly green, dull in color, and doesn’t have any cracks. A spot of orange-yellow is okay, but avoid too much orange. Shiny skin suggests a squash that was harvested too early. Finally, the squash should be firm and hard with no soft spots.

Tips for Slicing

I like to soften the squash before cutting. To do this,  pierce the squash in several places with a knife or fork to allow the steam to escape. Then put the whole squash in your microwave on high for 3 minutes. If it isn’t soft enough, you can turn it and cook in additional 1-minute intervals. Once ready, slice a small piece off both the stem and pointy bottom end. This gives you a flat surface on both ends for stability and easier slicing. Use a sturdy, sharp chef’s knife for cutting.

Ingredient FAQs

• Squash: Can I substitute another type of squash? Most winter squashes pair fairly well with the flavors in this honey baked squash recipe, but seeded acorn squash has a naturally sweeter flavor and a big to hold the ingredients. My favorite alternative would be kabocha squash. Butternut squash would be okay, but I don’t think the flavors would shine as much.
• Honey: Can I use a different sweetener? The honey provides a gentle sweetness and helps caramelization and browning. Plain sugar, brown sugar, agave nectar, or maple syrup will also work.
• Tea: Why is tea used? Using tea instead of plain water adds a base layer of flavor. Tea can also infuse some additional antioxidants into the squash.
• Milk Beverage: What type of milk alternative should I use? We really like almond milk in this honey baked squash. But your favorite type of dairy-free milk should work just fine. Coconut milk beverage is a great tree nut-free option.
• Coriander: Is this ingredient needed? It is an odd spice pairing, but somehow, it works. If you don’t have any coriander, or are simply timid with it, you can omit it or add another flavorful herb or spice, like cardamom or cumin. I’ve also added an alternate “sweet spice” variation in the recipe notes.

Special Diet Notes: Honey Baked Squash

By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, grain-free, nut-free, peanut-free, soy-free, plant-based, vegetarian, allergy-friendly, and paleo-friendly. Just be sure to choose milk alternative that suits your dietary needs.

For a strict vegan version, you can substitute agave nectar or maple syrup for the honey.

So Delicious

Dairy-Free Honey Baked Squash

4 from 1 vote

Tea infuses the squash with moisture and flavor as it initially bakes, while dairy-free milk and honey give it a flavorful, creamy, oil-free finish.

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Prep Time 15 minutes mins

Cook Time 55 minutes mins

Total Time 1 hour hr 10 minutes mins

Servings: 4 servings

Course: Side

Cuisine: American

Calories: 140

Ingredients Method Nutrition Notes

Ingredients

  

1x2x3x?

• 2 acorn squash about 1 1/2 pounds each, halved and deseeded
• 1 cup brewed tea see Tea Options below
• 1 cup unsweetened dairy-free milk beverage
• 2 tablespoons honey
• 1 teaspoon ground ginger
• ½ teaspoon garlic powder
• ¼ teaspoon ground coriander
• Generous pinch salt optional

Method

 

1. Preheat your oven to 350º F.
2. Lay the squash halves cut sides down in a large shallow baking pan or 2 (9x13-inch) baking dishes.
3. Pour the tea over the squash.
4. Bake the squash for 35 minutes.
5. Measure the milk alternative in a large glass measuring cup. Add the honey, ginger, garlic, coriander, and salt (if using), and whisk to combine.
6. Remove the squash from the oven and flip each half over. Pour the milky mixture over each half (into the wells) and return to the squash to your oven for another 20 minutes, or until the squash is tender.
7. Remove the squash from the oven, and let it cool for 10 minutes before serving.
8. Serve warm, and with a little extra honey, if desired.

Nutrition

Serving: 1/2 squashCalories: 140kcalCarbohydrates: 33gProtein: 3gFat: 1gSaturated Fat: 0gSodium: 40mgFiber: 4gSugar: 14g

Notes

Tea Options: The initial recipe uses green tea, but black tea will also work well. White tea is a little too mild for this winter squash. For a caffeine-free option, you can use herbal tea. Some favorite options include lemon ginger or herbal chai tea.

Sweet & Spicy Variation: Omit the garlic powder, but add 1 teaspoon vanilla extract. You can use the coriander, or substitute ground cinnamon, nutmeg, cardamom, or allspice.

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Also Try My Maple-Glazed Stovetop Squash Recipe!