It's fall! And I am so excited for the all the fun fall cooking this season. I'm currently loving honeynut squash- these baby butternuts are super cute and have such a wonderful sweet flavor. I love their taste! My recipe for Maple Pecan Roasted Honeynut Squash is a great way to use these little guys while they are in-season right now.
This dish uses just a few simple ingredients- roasting the squash with a touch of maple syrup and olive oil creates a sweet and flavorful glaze. Then topping with chopped pecans adds a satisfying crunch. One of my go to brands for these kitchen staples is Inspired Organics- I used their pure maple syrup, olive oil and raw pecans in this recipe. Warm, sweet, creamy, crunchy, salty- I'm telling you the flavor is insanely good! And did I mention, making these Maple Pecan Roasted Honeynut Squash is SO easy too? This recipe would make a great addition to any Thanksgiving table. All it takes is a sheet pan and some easy assembly and you've got a special and cozy fall dish. I am loving this recipe!
INGREDIENTS:
DIRECTIONS:
Preheat oven to 400°F.
Wash the squash and cut in in half, lengthwise. Scoop out seeds and pulp with a spoon.
Place each half on a lined baking sheet skin side down.
Drizzle with olive oil, a little bit of maple syrup, chopped pecans, salt and cinnamon.
Roast on the middle rack for 40-45 mins or until tender.
Enjoy!
Check out a video of this recipe over on Instagram here.
If you love this recipe, you should try my Roasted Cinnamon Honeynut Squash (a less sweet and nut-free version of this recipe), or my Sweet and Savory Fall Salad
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