EASY ROASTED HONEYNUT SQUASH

 I recently decided that I needed to roast my way through ALL the fall and winter squash varieties that I can find, and I’m kicking this series off with a super simple but super delicious one: Easy Roasted Honeynut Squash! This one’s been kissed by the warmth of butter, a dash of salt, a sprinkle of cinnamon, and crowned with a drizzle of maple syrup. It’s like a cozy autumn hug on a plate.

Honeynut squash is a petite, sweeter variety of butternut squash, and it’s perfect for roasting to caramelized perfection. The addition of butter, salt, and cinnamon enhances its natural goodness, while that drizzle of maple syrup takes it to a whole new level of deliciousness. This recipe is a perfect side dish for any fall gathering (hi, Thanksgiving!) or a weeknight dinner, and it’s so easy to make that anyone can master it.

INGREDIENTS

2 honeynut squash, halved and seeds removed (720 grams)

2 tbsp unsalted butter (1 oz)

1 1/2 tbsp maple syrup (0.75 fl oz)

1/2 tsp salt

1/4 tsp cinnamon

INSTRUCTIONS

Pre-heat the oven to 425°F. Line a quarter size baking sheet with foil. Set aside.

Halve the squashes and scoop out the seeds. Rub a small amount of butter on the exposed flesh of the squash, then season with salt and cinnamon. Divide remaining butter evenly among the hollowed out sections of the squash.

Roast at 425°F for 30-35 minutes. The squash should be fork-tender but not mushy. Remove squash halves to a serving dish.

Dip a spoon into the butter in the seed bowl and spread the butter over the cut side of the squash. Drizzle squash with maple syrup. Garnish with pecan pieces and fresh thyme before serving, if desired.

Share this post