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Easy Roasted Honeynut Squash

Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Servings: 4 servings
Calories: 153kcal

Ingredients

  • 2 honeynut squash, halved and seeds removed (720 grams)
  • 2 tbsp unsalted butter (1 oz)
  • 1 1/2 tbsp maple syrup (0.75 fl oz)
  • 1/2 tsp salt
  • 1/4 tsp cinnamon

Instructions

  • Pre-heat the oven to 425°F. Line a quarter size baking sheet with foil. Set aside.
  • Halve the squashes and scoop out the seeds. Rub a small amount of butter on the exposed flesh of the squash, then season with salt and cinnamon. Divide remaining butter evenly among the hollowed out sections of the squash.
  • Roast at 425°F for 30-35 minutes. The squash should be fork-tender but not mushy. Remove squash halves to a serving dish.
  • Dip a spoon into the butter in the seed bowl and spread the butter over the cut side of the squash. Drizzle squash with maple syrup. Garnish with pecan pieces and fresh thyme before serving, if desired.

Notes

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Nutrition

Serving: 1squash half | Calories: 153kcal | Carbohydrates: 24g | Protein: 2g | Fat: 6g | Cholesterol: 15mg | Sodium: 4mg | Potassium: 858mg | Fiber: 4g | Sugar: 9g