Roasted Honeynut Squash with Maple and Pecans is the perfect fall side dish! Sweeter and smaller than butternut and so much quicker to make.
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
Directions
- Preheat oven to 425F. Scoop the seeds out of the squash and discard.
- cut open honeynut squash
- Arrange squash halves cut-side up on a baking sheet. Spread the butter evenly over the top and in each cavity.
- cut open honeynut squash on a sheet pan.
- 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.
