Description
These Roasted Honeynut Squash Halves are a sweet, nutty, and perfectly caramelized plant-based side dish. Honeynut squash is a compact variety with a denser texture and richer flavor than traditional butternut. By scoring the flesh and roasting with a glaze of maple syrup and fresh thyme, you achieve a candy-like finish that pairs beautifully with any main course. It is an effortless, gourmet-style vegetable preparation that serves as the perfect centerpiece for both weeknight dinners and holiday tables.
Ingredients
2 medium Honeynut squash
2 tablespoons extra virgin olive oil
1 tablespoon pure maple syrup
1/2 teaspoon sea salt
1/4 teaspoon freshly cracked black pepper
1 teaspoon fresh thyme leaves
Instructions
Preheat your oven to 400 degrees Fahrenheit.
Wash the exterior of the squash thoroughly.
Slice each Honeynut squash in half lengthwise.
Scoop out the seeds and stringy pulp using a metal spoon.
Score the flesh of the squash in a diamond pattern without cutting through the skin.
Brush the cut surfaces evenly with olive oil and maple syrup.
Sprinkle the salt, pepper, and fresh thyme leaves over the squash halves.
Place the squash cut-side up on a parchment-lined baking sheet.
Roast in the oven for 30 minutes until the flesh is tender and the edges are golden brown.
Notes
Ensure the squash skin is scrubbed clean as it is edible and adds texture. If you do not have fresh thyme, you can substitute with 1/4 teaspoon of dried thyme. These leftovers keep well in the refrigerator for up to three days in an airtight container.
- Prep Time: 10
- Cook Time: 30
- Category: Recipes
- Method: Roasting
- Cuisine: Modern American
Nutrition
- Serving Size: 1/2 squash
- Calories: 115
- Sugar: 6g
- Sodium: 310mg
- Fat: 7g
- Saturated Fat: 1g
- Carbohydrates: 14g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 0mg