Tender, caramelized and sweet, this Roasted Honeynut Squash is the easiest fall side dish ever.
Prep Time10 minutesmins
Cook Time35 minutesmins
Total Time45 minutesmins
Course: Side Dish
Cuisine: American, vegetarian
Keyword: honeynut squash, squash
Servings: 4
Calories: 231kcal
Author: Kellie
Cost: $6
Equipment
baking sheet
Ingredients
2Honeynut squash
2tablespoonsolive oil
1/2teaspoonkosher salt
1/2 teaspoon black pepper
Instructions
Preheat oven to 350˚F.
Cut the squash lengthwise in half and place, cut side up, on a flat surface.
Using a spoon, scoop out the seeds. (Discard the seeds or rinse and save for roasting.)
Cut the flesh of the squash in a crosshatch pattern and drizzle with olive oil. Season with salt and pepper.
Roast the squash in the oven for 30 minutes or until fork tender.
Serve immediately or save for salads. The squash can be served chilled or at room temperature.
Notes
Honeynut Squash can be roasted up to 2 days in advance and stored in the refrigerator in an airtight container.Uncooked squash can be frozen in an airtight container for up to 3 months.