Roasted Honeynut Squash
User Reviews
5
Roasted Honeynut Squash
Description
This recipe involves slicing two honeynut squashes in half lengthwise, removing seeds, then placing them cut-side up on a baking sheet. Each cavity gets a pat of butter and is seasoned with salt and fresh cracked black pepper. The squash is roasted at 425°F until tender, about 30-40 minutes.
The accompanying spiced maple syrup is prepared by simmering maple syrup with whole spices including cinnamon sticks, cloves, star anise, crushed cardamom pods, and allspice berries, then straining after it cools. During the last 10 minutes of roasting, the squash is brushed with this syrup to develop a glossy, fragrant finish that complements the natural sweetness and nuttiness of the honeynut squash.
Roasted honeynut squash makes a flavorful side dish or can be scooped out for use in mashed squash recipes or soups as a substitute for butternut squash, making it versatile in various preparations.
Ingredients
spiced maple syrup
- 3/4 cup maple syrup
- 1 cinnamon stick broken in half
- 6 clove whole
- 2 star anise
- 4 cardamom pods crushed
- 4 allspice berries
squash
- 2 honeynut squash
- 4 Tbsp butter
- salt coarse salt; fresh cracked black pepper
- black pepper coarse salt; fresh cracked black pepper
Instructions
- Preheat oven to 425F. Line a baking sheet with parchment paper. You can also use foil or a silpat mat. This helps with cleanup.
- Prepare your spiced maple syrup. Put all the syrup ingredients into a saucepan and bring to a boil. Turn off the heat and let steep until it cools to room temperature. Strain and set aside. Note: you can make the syrup up to several days ahead.
- Slice the squash in half lengthwise. You’ll need a large sharp knife. Just slice the squash from stem to stern. Scoop out the seeds and stringy parts.
- Place the squash halves, cut side up, on your lined baking pan. Add a pat of butter to each of the 4 cavities and sprinkle with salt and pepper.
- Roast the squash, basting with the melted butter, until tender, about 30-40 minutes. For the last 10 minutes or so of baking brush liberally once or twice with the spiced maple syrup. Note: roast as long as it takes the tip of a sharp knife to slide in easily. (You want to be sure you’re testing the neck, that’s where the flesh is the thickest.)
- Serve the squash with extra spiced maple syrup on the side for drizzling.
Notes
- The spiced maple syrup can be made several days in advance and stored until needed.
- After roasting, the squash flesh can be scooped out to prepare mashed honeynut squash or as an ingredient in soups.
- Honeynut squash can substitute butternut squash in many dishes due to its similar flavor profile.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 296 kcal
% Daily Value*
| Calories | 296kcal | 15% |
| Carbohydrates | 50g | 17% |
| Protein | 2g | 4% |
| Fat | 12g | 18% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.5g | 25% |
| Cholesterol | 30mg | 10% |
| Sodium | 102mg | 4% |
| Potassium | 765mg | 16% |
| Fiber | 4g | 16% |
| Sugar | 28g | 56% |
| Vitamin A | 20284IU | 406% |
| Vitamin C | 40mg | 44% |
| Calcium | 143mg | 14% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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