Go Back
–+ servings
Close up of roasted honeynut squash with thyme.
Print Recipe
4.86 from 7 votes

Roasted Honeynut Squash with Brown Sugar and Cinnamon

This simple, seasonal specialty is the perfect side dish for most entrees. It is easy to make, slightly sweet, and healthy. If you like butternut squash, you’re sure to enjoy this Roasted Honeynut Squash with Brown Sugar and Cinnamon.
Prep Time5 minutes
Cook Time30 minutes
Total Time35 minutes
Course: Side Dish
Cuisine: American, Gluten Free, Vegetarian
Servings: 4 servings
Calories: 117kcal
Author: Lauren Harris

Ingredients

  • 2 honeynut squash
  • 1 tablespoon butter (melted)
  • salt (to taste)
  • pepper (to taste)
  • 1 tablespoon brown sugar
  • 1/2 teaspoon cinnamon

Instructions

  • Preheat oven to 425°F.
  • Cut the honeynut squashes in half lengthwise. Scoop out the seeds and discard. Place on a baking sheet, cut side up.
    2 honeynut squash
  • Brush on the melted butter and season with salt and pepper.
    1 tablespoon butter, salt, pepper
  • Sprinkle the brown sugar and cinnamon evenly over the tops of the squash.
    1 tablespoon brown sugar, 1/2 teaspoon cinnamon
  • Roast for approximately 30 minutes, or until fork tender.
  • Serve in the skin or scoop out and plate.

Notes

Tips and Techniques

  • Be careful to not spill much brown sugar onto the baking sheet as it will burn.
  • Fresh herbs taste great with honeynut squash. Try thyme leaves or sage to compliment this recipe.
  • Store leftover squash in an airtight container in the refrigerator. Consume within 3-5 days.
 
** Nutritional information is an estimate and may vary.

Nutrition

Serving: 1serving | Calories: 117kcal | Carbohydrates: 25g | Protein: 2g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 8mg | Sodium: 1mg | Potassium: 866mg | Fiber: 4g | Sugar: 7g | Vitamin A: 25238IU | Vitamin C: 50mg | Calcium: 83mg | Iron: 1mg