Roasted Honeynut Squash Recipe
Tender, caramelized and sweet, this Roasted Honeynut Squash is the easiest fall side dish ever.
Servings: 4
Cost: $6
Equipment
- baking sheet
Ingredients
- 2 Honeynut squash
- 2 tablespoons olive oil
- 1/2 teaspoon kosher 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.
Nutrition
Calories: 231kcal | Carbohydrates: 44g | Protein: 4g | Fat: 7g | Saturated Fat: 1g | Sodium: 306mg | Potassium: 1320mg | Fiber: 8g | Sugar: 8g | Vitamin A: 39863IU | Vitamin C: 79mg | Calcium: 180mg | Iron: 3mg