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 mins
Cook Time30 minutes mins
Total Time35 minutes mins
Course: Side Dish
Cuisine: American, Gluten Free, Vegetarian
Servings: 4 servings
Calories: 117kcal
- 2 honeynut squash
- 1 tablespoon butter (melted)
- salt (to taste)
- pepper (to taste)
- 1 tablespoon brown sugar
- 1/2 teaspoon cinnamon
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.
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.
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