Roasted Honeynut Squash
With its charming small size, honey-like sweetness and creamy flesh, honeynut squash is bound to become your new favorite this fall!
Servings: 4 servings
Equipment
- Baking dish (preferably glass)
Ingredients
- 2 honeynut squashes cut in half lengthwise and seeds scooped out
- 2 tablespoons chopped walnuts
- 2 tablespoons real maple syrup
- 2 tablespoons salted butter softened
- Small handful fresh sage leaves the small leaves are the most tender
Instructions
- Preheat oven to 375℉. Place walnuts on a baking sheet and roast for 6-8 minutes until lightly toasted. Remove from oven and set aside.
- In a 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 at 375℉.
- 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. Enjoy!
Video
Nutrition
Serving: 1serving | Calories: 279kcal | Carbohydrates: 51g | Protein: 5g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 15mg | Sodium: 61mg | Potassium: 1366mg | Fiber: 8g | Sugar: 14g | Vitamin A: 40038IU | Vitamin C: 79mg | Calcium: 197mg | Iron: 3mg