Roasted Honeynut Squash with Maple Sage Butter

With all the butternut squash recipes out there, I decided to venture out of the box and into the vast world of squash. Honeynut squash is one of my new favorites! It’s smaller, sweeter, nuttier and more vibrantly colored than butternut squash. It’s more packed with antioxidants too (bonus!)!

And when you load roasted honeynut squash up with melted maple butter, sage and toasted walnuts, your heart will just about melt along with the butter!

It’s not too late to add this easy side dish or appetizer to your Thanksgiving table. It’s on mine!

Check out my new recipe video below and subscribe to my brand new YouTube channel for recipe videos every week!

 

 

 

 

Makes: an appetizer or side dish for 4 people

Prep time: 10 minutes

Cook time: 1 hour and 10 minutes

Total time: 1 hour and 20 minutes

The Ingredients

2 honeynut squashes, cut in half lengthwise & seeds removed

2 heaping tablespoons chopped walnuts

2 tablespoons maple syrup

2 tablespoons salted butter, softened (sub unsalted and sprinkle squash with salt after roasting)

Small handful of fresh sage leaves (I like the small, young leaves because they’re most tender!)

 

 

 

 

The Steps

Preheat oven to 375 degrees.

Place walnuts on a baking sheet and roast for 6-8 minutes until lightly toasted. Remove from oven and set aside.

In a glass pan (I use an 8×8 baking dish), add about a ½ inch of water to the pan and place squash halves, cut-side up, in the pan. Roast squash for 1 hour.

Remove squash from oven and place squash halves on a serving dish or on individual plates. While squash is hot, add ½ tablespoon of butter to the hollowed out “bowl” of each squash half. Let butter melt, add ½ tablespoon of maple syrup to each squash “bowl.” Sprinkle sage and nuts on top of entire dish and inside squash “bowls.”

Enjoy!

 

 

 

 

The Steps with Video

Check out and subscribe to my new YouTube channel with recipe videos posted every week! Yay!

YouTube video

 

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