Maple Pecan Roasted Honeynut Squash

Maple Pecan Roasted Honeynut Squash

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!

ROASTED HONEYNUT SQUASH
Yields6 Servings
Prep Time5 minsCook Time45 minsTotal Time50 mins

INGREDIENTS:

 3 honeynut squash
 2 tbsp olive oil (a drizzle)
 2 tbsp maple syrup (a drizzle)
 ½ cup chopped pecans
 sea salt, to taste
 cinnamon, to taste

DIRECTIONS:

1

Preheat oven to 400°F.

2

Wash the squash and cut in in half, lengthwise. Scoop out seeds and pulp with a spoon.

3

Place each half on a lined baking sheet skin side down.

4

Drizzle with olive oil, a little bit of maple syrup, chopped pecans, salt and cinnamon.

5

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

 3 honeynut squash
 2 tbsp olive oil (a drizzle)
 2 tbsp maple syrup (a drizzle)
 ½ cup chopped pecans
 sea salt, to taste
 cinnamon, to taste

Directions

1

Preheat oven to 400°F.

2

Wash the squash and cut in in half, lengthwise. Scoop out seeds and pulp with a spoon.

3

Place each half on a lined baking sheet skin side down.

4

Drizzle with olive oil, a little bit of maple syrup, chopped pecans, salt and cinnamon.

5

Roast on the middle rack for 40-45 mins or until tender.

Enjoy!

Maple Pecan Roasted Honeynut Squash

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