Roasted Honeynut Squash With Pecans
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.
Roasted honeynut squash always tastes best when served immediately after cooking. If you want to let it sit for five minutes after roasting to allow time for the maple syrup to infuse into the squash that’s delicious too.
For best results, allow the squash to cool completely. Then, place it in an airtight container in the fridge. Stored like this, they will last up to four days.
To reheat the squash, pop it in the oven on low and cook until warmed through. Make sure it’s on low as otherwise, the pecans will burn.
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
