Description
This Roasted Honeynut Squash recipe is a delightful fall side dish featuring tender, sweet honeynut squash roasted to perfection with a buttery cinnamon glaze, drizzled with pure maple syrup, and topped with crunchy chopped pecans for added texture and flavor.
Ingredients
Scale
Squash
- 2 medium honeynut squash (halved lengthwise, about 10 ounces each)
Toppings and Seasoning
- 1 tablespoon salted butter (softened)
- 1/4 teaspoon cinnamon
- 4 teaspoons pure maple syrup
- 2 tablespoons pecans (chopped)
- Pinch of salt (to taste)
Instructions
- Preheat Oven: Preheat your oven to 425°F (220°C) to ensure it reaches the perfect temperature for roasting the squash evenly.
- Prepare Squash: Carefully scoop out the seeds from the halved honeynut squash and discard them.
- Arrange and Butter: Place the squash halves cut-side up on a baking sheet. Spread the softened butter evenly over the top and inside each cavity of the squash halves.
- Season: Sprinkle a pinch of salt and 1/4 teaspoon cinnamon evenly over each squash half to enhance the natural sweetness.
- Roast Squash: Roast the squash in the center of the preheated oven for 35 to 38 minutes, or until the flesh is tender and easily pierced with a fork.
- Add Maple and Pecans: Once roasted, drizzle 1 teaspoon of pure maple syrup over each squash half and sprinkle with 1/2 tablespoon of chopped pecans.
- Serve Hot: Serve immediately while warm as a flavorful and comforting side dish.
Notes
- Roasted Honeynut Squash with Maple and Pecans makes a perfect fall side dish, combining natural sweetness and a nutty crunch.
- Honeynut squash is sweeter and smaller than butternut squash and cooks faster, making this recipe ideal for quick meal prep.
- You can substitute pecans with walnuts or almonds if preferred.
- For extra flavor, consider adding a sprinkle of nutmeg or a drizzle of browned butter before serving.
Nutrition
- Serving Size: 1/2 honeynut squash
- Calories: 205 kcal
- Sugar: 11 g
- Sodium: 36 mg
- Fat: 6 g
- Saturated Fat: 2 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 41 g
- Fiber: 10.5 g
- Protein: 3.5 g
- Cholesterol: 8 mg
