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Roasted Honeynut Squash Recipe
5
from
9
votes
Roasted Honeynut Squash with Maple and Pecans is the perfect fall side dish! Sweeter and smaller than butternut and so much quicker to make.
Prep Time:
5
minutes
mins
Cook Time:
35
minutes
mins
Total Time:
45
minutes
mins
Yield:
4
servings
Course:
Dinner, Lunch, Side Dish
Cuisine:
American
Ingredients
2
medium
honeynut squash
(halved lengthwise, 10 ounces each)
1
tablespoon
salted butter
(softened)
1/4
teaspoon
cinnamon
4
teaspoons
pure maple syrup
2
tablespoons
pecans
(chopped)
Instructions
Preheat oven to 425F. Scoop the seeds out of the squash and discard.
Arrange squash halves cut-side up on a baking sheet. Spread the butter evenly over the top and in each cavity.
Sprinkle with pinch of salt and cinnamon.
Roast until tender in the center of the oven, 35 to 38 minutes.
Drizzle each half with 1 teaspoon maple syrup and 1/2 tbsp chopped pecan, serve hot.
Nutrition
Serving:
1
/2 honeynut squash
,
Calories:
205
kcal
,
Carbohydrates:
41
g
,
Protein:
3.5
g
,
Fat:
6
g
,
Saturated Fat:
2
g
,
Cholesterol:
8
mg
,
Sodium:
36
mg
,
Fiber:
10.5
g
,
Sugar:
11
g
- WW Points:
4