Maple Cinnamon Roasted Honeynut Squash
Honeynut squash roasted until sweet and caramelized, then finished with a drizzle of maple syrup. Five ingredients, no peeling, and about five minutes of prep for the easiest fall side dish.
Servings: 4
Ingredients
- 2 medium honeynut squashes
- 2 teaspoons olive oil divided
- ½ teaspoon cinnamon divided
- ½ teaspoon sea salt divided
- 4 teaspoons maple syrup for serving
Instructions
- Preheat oven to 400°F and line a baking sheet with parchment paper.
- Prepare the squash by cutting it in half lengthwise and scraping out the seeds.2 medium honeynut squashes
- Place honeynut squash halves on prepared baking sheet and drizzle each half with ½ teaspoon olive oil, ⅛ teaspoon cinnamon and ⅛ teaspoon salt.2 teaspoons olive oil, ½ teaspoon cinnamon, ½ teaspoon sea salt
- Bake squash for 25-30 minutes or until fork tender. Remove from oven and drizzle each half with 1 teaspoon maple syrup. Enjoy!4 teaspoons maple syrup
Notes
- Choose ripe honeynut squash: Look for squash with a deep orange color and smooth skin. Riper squash will be naturally sweeter and more flavorful when roasted.
- No need to peel: Honeynut squash skin is thin and tender, so there’s no need to peel it. The skin becomes soft and edible after roasting, making it easier to prep.
- Don’t skip the maple syrup: The drizzle of maple syrup at the end really brings out the natural sweetness of the squash. If you want to try something different, a drizzle of balsamic glaze would also work beautifully.
- Fork-tender is key: Make sure the squash is fork-tender before taking it out of the oven. If the squash isn’t quite soft enough, give it a few extra minutes to ensure it roasts to perfection.
Nutrition
Serving: 1/2 squash | Calories: 183kcal | Carbohydrates: 41g | Protein: 3g | Fat: 2g | Monounsaturated Fat: 2g | Sodium: 305mg | Potassium: 1135mg | Fiber: 7g | Sugar: 11g