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Roasted Honeynut Squash Recipe

5 from 16 votes

Roasted Honeynut Squash with Maple and Pecans is the perfect fall side dish! Sweeter and smaller than butternut and so much quicker to make.

Prep Time: 5

Cook Time: 35

Total Time: 45

Yield: 4 servings

Course: Dinner, Lunch, Side Dish

Cuisine: American

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)

Instructions

Preheat oven to 425F. Scoop the seeds out of the squash and discard.
Arrange squash halves cut-side up on a baking sheet. Spread the butter evenly over the top and in each cavity.
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.

Video

Nutrition

Serving: 1/2 honeynut squash, Calories: 205kcal, Carbohydrates: 41g, Protein: 3.5g, Fat: 6g, Saturated Fat: 2g, Cholesterol: 8mg, Sodium: 36mg, Fiber: 10.5g, Sugar: 11g

- WW Points: 4

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