Roasted Cinnamon Honeynut Squash

Roasted Cinnamon Honeynut Squash

I was at Trader Joes and these adorable little squashes caught my eye! At first I thought it was a mini butternut squash, but then I saw the sign said "Honeynut" and I decided to give it a try! Here is why I love them:

  • They are small so they bake a lot faster
  • They are easier to cut open 
  • They are sweet delish
  • You can eat the skin
  • They are versatile and can be make in sweet and savory dishes
  • You can enjoy hot and cold
  • They are just adorable 🙂

All you need for this recipe is avocado oil (or ghee), cinnamon and sea salt. The natural sweetness of this squash doesn't need much and the cinnamon / sea salt was the perfect combination! Look out for these cute little squashes at your grocery store!

Roasted Cinnamon Honeynut Squash

Prep Time10 minsCook Time25 minsTotal Time35 mins

Ingredients:

 2 Honeynut Squash
 Avocado Oil
 Sea Salt
 Cinnamon

Directions:

1

Preheat oven to 400. Line a cookie sheet with parchment paper and grease with avocado oil.

2

Cut squash in half. Start by digging the knife into the center of the squash (lengthwise) and cut towards the base. This makes it easier to cut all the way around. You should be able to cut it without zapping it in the microwave, but if you are having some trouble go ahead and zap it for a minute.

3

Once you have cut the squash down the middle (lengthwise), scoop out of seeds and pulp using a spoon. Feel free to save these to roast for salads too!

4

Place the squash with the center facing up on the cookie sheet. Spray avocado oil generously on top of the squash. Season with sea salt and cinnamon.

5

Flip the squash over so the skin is facing up. Poke holes throughout the pack of the skin using a knife or fork. Spray with more avocado oil and seasoning.

6

Bake face down for 25 minutes. Enjoy!

Ingredients

 2 Honeynut Squash
 Avocado Oil
 Sea Salt
 Cinnamon

Directions

1

Preheat oven to 400. Line a cookie sheet with parchment paper and grease with avocado oil.

2

Cut squash in half. Start by digging the knife into the center of the squash (lengthwise) and cut towards the base. This makes it easier to cut all the way around. You should be able to cut it without zapping it in the microwave, but if you are having some trouble go ahead and zap it for a minute.

3

Once you have cut the squash down the middle (lengthwise), scoop out of seeds and pulp using a spoon. Feel free to save these to roast for salads too!

4

Place the squash with the center facing up on the cookie sheet. Spray avocado oil generously on top of the squash. Season with sea salt and cinnamon.

5

Flip the squash over so the skin is facing up. Poke holes throughout the pack of the skin using a knife or fork. Spray with more avocado oil and seasoning.

6

Bake face down for 25 minutes. Enjoy!

Roasted Cinnamon Honeynut Squash

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