Maple Roasted Honeynut Squash (Easy Fall Side Dish)
- ★★
- ★★
- ★★
- ★★
- ★★
Recipe Intro From olivia.adriance
Looking for a simple, flavorful, and healthy fall side dish? This Maple Roasted Honeynut Squash recipe is a perfect seasonal choice! Honeynut squash, a smaller, sweeter, and more flavorful cousin of butternut squash, is roasted to perfection with a blend of maple syrup, cinnamon, and thyme. If you can't find honeynut squash, butternut squash works as a great substitute. This easy-to-make dish brings out the natural sweetness of the squash and makes a cozy, delicious addition to any meal.
Recipe Description
Tips:
- For an extra touch, sprinkle roasted nuts or seeds on top for added texture.
- You can substitute butternut squash if honeynut is not available, but note that honeynut is smaller and sweeter.
- Recipe Card
Recipe Card
ingredients
- 3 honeynut squash (or substitute with butternut squash)
- 2 tablespoons olive oil
- 2 tablespoons maple syrup
- 1 tablespoon fresh thyme leaves
- 1/4 teaspoon cinnamon
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
Method
Step 1
Preheat the oven to 425°F.
Step 2
Cut each honeynut squash in half lengthwise and scoop out the seeds. Honeynut squash has a small cavity, so this step is quick and easy.
Step 3
In a small bowl, whisk together the olive oil, maple syrup, fresh thyme leaves, cinnamon, salt, and pepper.
Step 4
Place the squash halves cut side up on a baking sheet. Drizzle the maple glaze evenly over the squash, allowing the mixture to pool in the hollow of the squash for added flavor. Roast in the oven for 35 minutes, or until the squash is tender and caramelized.
Step 5
Once roasted, remove the squash from the oven and serve immediately. You can scoop the flesh out or eat it straight from the skin.