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
For more recipes and lifestyle content, please follow along my Instagram, TikTok,and Pinterest.
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!
