Description
This Roasted Honeynut Squash recipe is a simple and delicious fall side dish featuring tender honeynut squash halves roasted with cinnamon, butter, and maple syrup, topped with crunchy pecans for added texture and flavor.
Ingredients
Scale
Squash
- 2 medium honeynut squash (halved lengthwise, about 10 ounces each)
Toppings
- 1 tablespoon salted butter (softened)
- 1/4 teaspoon cinnamon
- 4 teaspoons pure maple syrup
- 2 tablespoons pecans (chopped)
Instructions
- Preheat oven and prepare squash: Preheat your oven to 425°F (220°C). Carefully scoop out the seeds from the halved honeynut squash and discard them to prepare for roasting.
- Arrange and butter squash: Place the squash halves cut-side up on a baking sheet. Spread the softened butter evenly over the exposed flesh and inside each squash cavity to add richness and help caramelization.
- Season: Sprinkle a pinch of salt and the 1/4 teaspoon of cinnamon evenly over the squash halves to enhance natural sweetness and add warm spice notes.
- Roast the squash: Roast the squash in the center of the preheated oven for 35 to 38 minutes, until tender and easily pierced with a fork.
- Add maple syrup and pecans: Remove the squash from the oven. Drizzle each half with 1 teaspoon of pure maple syrup and sprinkle about 1/2 tablespoon of chopped pecans on top for a sweet and crunchy finish. Serve hot.
Notes
- Honeynut squash is sweeter and smaller than butternut squash, which helps reduce cooking time.
- This dish makes a perfect fall side that pairs well with roasted meats or autumnal salads.
- Use unsalted butter if you want to control salt intake and season separately.
- For a vegan option, substitute the butter with coconut oil or a plant-based butter alternative.
Nutrition
- Serving Size: 1/2 honeynut squash
- Calories: 205 kcal
- 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
