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Honeynut Squash Recipe

This roasted honeynut squash highlights the natural sweetness and nutty flavor of the squash, making it a perfect side dish for cozy autumn meals.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: American
Calories: 120
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 2 medium honeynut squashes
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon ground cinnamon
  • Optional: chopped fresh herbs like rosemary or thyme for serving

Equipment

  • Baking sheet
  • Sharp knife
  • Cutting board
  • Mixing bowl
  • Measuring spoons

Method
 

  1. Preheat the oven to 400°F (200°C).
  2. Slice off the tops of the honeynut squashes and cut each squash in half lengthwise.
  3. Use a spoon to scoop out and discard the seeds from each squash half.
  4. In a mixing bowl, toss the squash halves with olive oil, salt, black pepper, and ground cinnamon until evenly coated.
  5. Arrange the seasoned squash halves cut side down on a baking sheet.
  6. Roast in the preheated oven for 25-30 minutes, or until the squash is tender and easily pierced with a fork.
  7. Remove the squash from the oven and let it cool for a few minutes.
  8. Scoop out the flesh to serve, or garnish the halves with chopped fresh herbs and serve directly from the shell.

Notes

For best caramelization, roast the squash cut side down and garnish with fresh herbs before serving.