Description
Warm up your kitchen with this sweet and creamy roasted honeynut squash recipe. Perfect for fall dinners. Learn more about this mini orange vegetable you can find at your local farmer's market or grocery stores.
Ingredients
Scale
- 3 Honeynut Squash (see note 1)
- 2 tsp extra virgin olive oil
- 1/2 tsp salt
- 1/8 tsp black pepper
Instructions
- Preheat oven to 400ºF - Line a baking sheet with parchment paper
- Cut the stem off the Honeynut Squash, cut it in half vertically, and scoop out the seeds.
- In a small bowl mix olive oil with salt and pepper and brush it on the cut side.
- Bake cut side down for 30-45 minutes depending on the size of the squash. Squash will be done when the skin is soft and gives in when touched. Make sure you check both ends of the squash. The hollow side will cook faster than the stem side. See note 1
Notes
- Honeynut squash varies in size. Cooking time will vary depending on the size of the squash. Try to pick similar size squash so they cook evenly.
- Prep Time: 10
- Cook Time: 40
- Category: Side Dish
- Method: Oven
- Cuisine: American
Nutrition
- Serving Size: 1/2 a squash
- Calories: 77
- Sugar: 3.1 g
- Sodium: 199.4 mg
- Fat: 1.7 g
- Saturated Fat: 0.3 g
- Trans Fat: 0 g
- Carbohydrates: 16.4 g
- Fiber: 2.8 g
- Protein: 1.4 g
- Cholesterol: 0 mg