Description
This Roasted Honeynut Squash recipe offers a delightful fall side dish that is both sweet and easy to make. Honeynut squash, smaller and sweeter than butternut, is roasted to tender perfection, enhanced with cinnamon, maple syrup, butter, and crunchy pecans for a perfect balance of flavors and textures.
Ingredients
Scale
Squash
- 2 medium honeynut squash (halved lengthwise, 10 ounces each)
Toppings and Seasoning
- 1 tablespoon salted butter (softened)
- 1/4 teaspoon cinnamon
- 4 teaspoons pure maple syrup
- 2 tablespoons pecans (chopped)
- Pinch of salt
Instructions
- Preheat the Oven: Preheat your oven to 425°F (220°C) to prepare for roasting the squash.
- Prepare the Squash: Scoop out and discard the seeds from each honeynut squash half to create a cavity for the toppings.
- Arrange and Butter: Place the squash halves cut-side up on a baking sheet. Evenly spread the softened salted butter over the tops and into the cavities of each half.
- Season: Sprinkle a pinch of salt and 1/4 teaspoon cinnamon over the buttered squash halves for warming flavor.
- Roast: Roast the squash in the center of the preheated oven for 35 to 38 minutes or until the flesh is tender when pierced with a fork.
- Add Maple Syrup and Pecans: Drizzle 1 teaspoon of pure maple syrup over each squash half, then sprinkle with 1/2 tablespoon of chopped pecans.
- Serve: Serve the roasted honeynut squash hot as a delicious fall side dish.
Notes
- Honeynut squash is sweeter and smaller than butternut squash, which means it cooks faster and offers a more delicate flavor.
- This dish is ideal for fall and pairs beautifully with roasted meats or as part of a vegetarian meal.
- Using salted butter adds additional seasoning, but you can adjust the salt according to taste.
- Chopped pecans provide a crunchy contrast to the soft roasted squash.
Nutrition
- Serving Size: 1/2 honeynut squash
- Calories: 205
- Sugar: 11 g
- Sodium: 36 mg
- Fat: 6 g
- Saturated Fat: 2 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 41 g
- Fiber: 10.5 g
- Protein: 3.5 g
- Cholesterol: 8 mg
