Description
This Roasted Honeynut Squash recipe offers a deliciously sweet and nutty fall side dish featuring tender roasted honeynut squash halves glazed with butter, cinnamon, pure maple syrup, and topped with crunchy pecans. It’s quick to prepare, naturally sweet, and perfect for cozy seasonal meals.
Ingredients
Scale
Squash
- 2 medium honeynut squash (halved lengthwise, about 10 ounces each)
Seasoning and 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. Using a spoon, scoop out the seeds from each honeynut squash half and discard them.
- Arrange and Butter Squash: Place the squash halves cut-side up on a baking sheet. Evenly spread the softened butter over the top and inside each squash cavity to add richness and help with roasting.
- Season the Squash: Lightly sprinkle each squash half with a pinch of salt and the cinnamon. This adds a subtle warmth and balance to the natural sweetness of the squash.
- Roast the Squash: 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.
- Finish with Maple Syrup and Pecans: Remove the squash from the oven and immediately drizzle each half with 1 teaspoon of pure maple syrup. Then sprinkle 1/2 tablespoon of chopped pecans over each, adding a delightful crunch and nutty flavor as you serve them hot.
Notes
- Honeynut squash is sweeter and smaller than butternut squash and roasts faster, making it ideal for quick fall side dishes.
- This recipe is perfect for seasonal gatherings or holiday meals where a naturally sweet, nutty vegetable side is welcome.
- For a vegan variation, substitute the butter with a plant-based alternative.
- Ensure pecans are finely chopped to distribute texture evenly throughout the dish.
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
