Maple Roasted Honeynut Squash
This roasted honeynut squash recipe is sure to become a favorite holiday side dish. With just five simple ingredients, it couldn't be easier to prepare. Pecans, rosemary, and a drizzle of maple syrup make this dish a sweet, savory, and healthy delight.
Servings 6
Ingredients
- 3 honeynut squash about 1 pound each
- 1 tablespoon extra virgin olive oil
- fine sea salt
- freshly ground black pepper
- 1/3 cup raw pecans chopped
- 1 tablespoon fresh rosemary leaves chopped
- 1/4 cup pure maple syrup
Instructions
- Preheat the oven to 400°F.
- Rinse off the squash and dry them well. Using a large, sharp knife cut each squash in half lengthwise. Scrape out the seeds and inner membrane, then use a pairing knife to score a cross hatch pattern across the flesh of each squash half. Rub the olive oil all over the squash and generously season with salt and pepper.
- Place the squash cut side down on a baking sheet lined with parchment paper. Transfer the baking sheet to the oven and roast the squash for 20 minutes.
- Remove the squash from the oven and carefully flip them over. Divide the pecans and rosemary over the squash. Drizzle the maple syrup on top, making sure to evenly coat the entire squash.
- Return the squash to the oven and continue roasting them for another 10-15 minutes until the squash is completely tender all the way through.
- Transfer the squash halves to a large serving platter and serve immediately.