Roasted Honeynut Squash
130kcal
Ingredients
- 2 honeynut squash about 1 3/4 lb / 800 g total
- 2 tbsp unsalted butter melted, 28 g
- 1 tbsp pure maple syrup 15 ml
- 1/2 tsp kosher salt
- 1/4 tsp ground cinnamon
- 1 pinch black pepper
- 1 tsp fresh thyme leaves optional
Method
- Heat the oven to 425°F (220°C). Line a rimmed baking sheet with parchment.
- Wash the squash. Cut each one in half lengthwise, from stem to bottom, and scoop out the seeds with a spoon.
- Stir together the melted butter, maple syrup, salt, cinnamon and pepper.
- Place the halves cut side up on the sheet. Brush the cut sides and the hollows generously with the maple butter.
- Roast 22 to 28 minutes, until the flesh is fork-tender and the edges are caramelized and browned.
- Spoon any pooled butter over the top, sprinkle with thyme and serve warm.
Notes
The skin is edible, so no peeling is needed.
For a savory version, swap the maple for 1 tsp olive oil and 1/2 tsp smoked paprika.
Storage: fridge up to 4 days. Reheat at 375°F (190°C) for 8 to 10 minutes.
Nutrition is an estimate.