Roasted Honeynut Squash Recipe
This roasted honeynut squash recipe is the ultimate winter squash side dish to any comforting meal. It's sweet, nutty, and caramelized to perfection. Ready in 30 minutes!
Servings 6 servings
Ingredients
Instructions
- Preheat the oven to 425F. Cut each honeynut squash in half lengthwise. Using a spoon, scoop out the seeds.
- Brush butter or oil on the cut-side of the squash then season with cinnamon, salt, and pepper.
- Place each squash cut-side down on a parchment paper lined baking sheet.
- Roast honeynut squash for 25 minutes or until fork tender.
Notes
About the ingredients
- Each honeynut squash serves one to two people.
- Since I'm dairy free, I use oil or vegan butter.
- For oil, I recommend extra virgin olive oil or refined coconut oil.
- Feel free to play around with different spices and seasoning.
- Serve roasted honeynut squash as is, warm from the oven.
- Enjoy as a side dish, tossed in a fall salad, or blended into a soup.
- For a savory side dish, garnish with some fresh herbs such as thyme, rosemary, or sage.
- To enhance its sweetness, top with chopped walnut or pecans and a drizzle of maple syrup.
- Store leftover honeynut squash in an airtight container in the refrigerator for up to 5 days.
- Reheat in the oven or microwave until warmed through.
