Maple roasted honeynut squash is a delicious side dish perfect for fall.
If you aren’t familiar with honeynut squash, I wasn’t either until a few weeks ago. It looks like a mini butternut squash, which makes sense, as it is actually a cross between a butternut and buttercup squash.
I saw a two-pack of these cute little squash a few weeks ago and knew I had to try them. Their small size made these squash a perfect side dish for two people.
I have made acorn squash for years with brown sugar in place of the maple syrup. This would certainly also work with a honeynut squash. But I really liked the maple flavor.
Elements
Honeynut Squash: Select a squash with bright, shiny skin free of blemishes.
Olive Oil: A light spray of olive oil keeps the flesh of the squash moist as it roasts.
Butter: Adds rich flavor.
Maple Syrup: Maple syrup is wonderful with squash.
Salt and black pepper: Add to taste. They bring out the flavors.
Preparation
Preheat your oven, then wash and dry your squash. Washing the squash before cutting it is a good idea so you don’t contaminate the flesh with any debris from the outer skin. The skin is thin and edible, and I did choose to eat it. Fiber. 🙂
Cut your squash and scoop out the seeds and membranes. Spray the entire inside of each squash half lightly with olive oil. Divide the butter and maple syrup evenly between the cavity of each squash. Sprinkle with salt and pepper to taste.
Bake for 50 minutes to 1 hour. I find I need a whole hour, as we like squash really tender.
Allow to rest for 10 minutes before serving.
Maple Roasted Honeynut Squash
Ingredients
- 1 honeynut squash cut in half with seeds removed
- 2 tsp olive oil
- 1 Tbsp butter
- 1 Tbsp maple syrup
- salt & black pepper to taste
Instructions
- Wash and dry the squash
- Place the squash on a hard surface. Using a sharp knife, carefully cut the squash in half. Scoop out the seeds and membranes from the squash cavities.
- Lightly spray the surface of the squash with olive oil. Divide the butter and maple syrup evenly between the two squash cavities. Sprinkle with salt and pepper.
- Bake for one hour until the squash is fork-tender.
- Allow to rest for 10 minutes before serving.