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!
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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
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!)
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.”
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