Honeynut Squash Recipe
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Honeynut Squash Recipe
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This Honeynut Squash Recipe is a delicious fall vegetable dish that is great for any weeknight or even holidays. On the table in only 30 minutes.
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Ingredients
- 4 honeynut squash
- 2 tablespoons unsalted butter, softened to room temperature. or olive oil
- ½ teaspoon salt
- ½ teaspoon cracked black pepper
- 2 tablespoons maple syrup optional
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Instructions
- Wash skin of squash. Carefully cut squash in half. (see article above for how to cut it)
- Scoop out the seeds with a spoon.
- Spread butter on the inside and outside.
- Season with salt and pepper.
- Drizzle with maple syrup.
- Place halved squash on a foil lined baking sheet. Roast at 400°F/ 205°C for about 30-40 minutes until flesh is tender when pierced with a fork.
Equipments used:
Notes
- You can also boil, microwave, air fry, grill or cook the squash in your instant pot. See article above for instructions.
- See article for tips on safely cutting squash.
- Article also has information regarding growing it.
- More ways to use it
- How to store it
- To store your cooked squash, refrigerate for 3-4 days or freeze for longer storage. If you freeze them in chunks, they will last 3-4 months. If you make soup out of them, freeze for about 6 months.
- To store raw squash, place in cool area like a basement or root cellar. 55°F / 15° C. They can be stored in the refrigerator but they will not last as long.
- Optimally stored vegetables will last for 2-4 months.
- Make a soup like this butternut soup.
- Use it in stews like this venison stew.
- Stuff them with a mixture of meat, cheese, rice, quinoa or vegetables like spinach.
- Use it as a side dish, as is or made into a squash purée
- Use it to top salads and nourishing or buddha bowls
Nutrition Information
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Calories
163kcal
(8%)
Carbohydrates
95g
(32%)
Protein
8g
(16%)
Fat
6g
(9%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
1g
Monounsaturated Fat
2g
Trans Fat
0.2g
Cholesterol
15mg
(5%)
Sodium
367mg
(15%)
Potassium
2668mg
(76%)
Fiber
15g
(60%)
Sugar
23g
(46%)
Vitamin A
79901IU
(1598%)
Vitamin C
158mg
(176%)
Calcium
374mg
(37%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 163 kcal
% Daily Value*
| Calories | 163kcal | 8% |
| Carbohydrates | 95g | 32% |
| Protein | 8g | 16% |
| Fat | 6g | 9% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 15mg | 5% |
| Sodium | 367mg | 15% |
| Potassium | 2668mg | 57% |
| Fiber | 15g | 60% |
| Sugar | 23g | 46% |
| Vitamin A | 79901IU | 1598% |
| Vitamin C | 158mg | 176% |
| Calcium | 374mg | 37% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
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