Roasted Honeynut Squash
With a buttery cinnamon flavor this roasted honeynut squash is the perfect side dish. Made with minimal prep time and sweetened naturally with maple syrup this squash is then topped with toasted crunchy pecans for maximum flavor.
Servings: 4 people
Calories: 310kcal
Ingredients
- 2 honeynut squash halved lengthwise
- 4 teaspoon butter divided
- ¼ teaspoon salt
- ¼ teaspoon ground pepper
- ¼ teaspoon ground cinnamon
- 4 teaspoon pure maple syrup
- ½ cup pecan halves toasted, chopped
Instructions
- Preheat oven to 425°.
- Arrange the squash halves cut-side up on a baking sheet.
- Place 1 teaspoon of butter in each cavity.
- Sprinkle with salt, pepper, and cinnamon.
- Roast until tender, 25-30 minutes.
- Drizzle with maple syrup and sprinkle the top with pecans.
Notes
While a honeynut squash looks like a mini butternut squash, you will find it to be sweeter and you can eat the flesh. This simple roasting method works well for this squash.
These would also be delicious with goat cheese or feta cheese sprinkled on the top.
Nutrition
Calories: 310kcal | Carbohydrates: 50g | Protein: 5g | Fat: 13g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 0.2g | Cholesterol: 11mg | Sodium: 193mg | Potassium: 1390mg | Fiber: 9g | Sugar: 13g | Vitamin A: 39995IU | Vitamin C: 79mg | Calcium: 199mg | Iron: 3mg
