Roasted Honeynut Squash Recipe
User Reviews
5
Roasted Honeynut Squash Recipe
Description
The recipe begins by halving the squash and removing seeds, then placing the pieces cut-side up on a baking sheet. Softened salted butter is spread over each cavity followed by a sprinkle of cinnamon and salt. Roasting at 425°F cooks the squash until soft inside and caramelized slightly on the surface, usually in 35 to 38 minutes.
After roasting, the squash halves are drizzled with pure maple syrup and topped with chopped pecans, introducing a sweet and crunchy element that complements the tender flesh. The cinnamon provides warm spice notes without overpowering the natural flavor.
This dish serves as a side or simple vegetarian entree, offering a balance of soft texture and aromatic sweetness. It’s visually appealing with the golden squash halves and nutty topping, suitable for fall menus or holiday meals.
Ingredients
- 2 medium honeynut squash (halved lengthwise, 10 ounces each)
- 1 tablespoon butter softened, salted
- 1/4 teaspoon cinnamon
- 4 teaspoons pure maple syrup
- 2 tablespoons pecans (chopped)
Instructions
- Preheat oven to 425F. Scoop the seeds out of the squash and discard.
- Arrange squash halves cut-side up on a baking sheet. Spread the butter evenly over the top and in each cavity.
- Sprinkle with pinch of salt and cinnamon.
- Roast until tender in the center of the oven, 35 to 38 minutes.
- Drizzle each half with 1 teaspoon maple syrup and 1/2 tbsp chopped pecan, serve hot.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 205 kcal
% Daily Value*
| Serving | 1/2 honeynut squash | |
| Calories | 205kcal | 10% |
| Carbohydrates | 41g | 14% |
| Protein | 3.5g | 7% |
| Fat | 6g | 9% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 8mg | 3% |
| Sodium | 36mg | 2% |
| Fiber | 10.5g | 42% |
| Sugar | 11g | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
