Have you tried honeynut squash?! This petite squash is sweet with a creamy orange flesh and edible skin. NO peeling! Easy to prepare- slice in half, scoop out the seeds and roast. For serving ideas, make it a vessel for a protein-packed farro, apple and arugula or kale salad. Another idea is to place the squash on a bed of whipped ricotta drizzled with olive oil, red peppers, salt and pepper. Another edible squash is delicata or try this acorn bowl!!
*Honeynut squash is a type of winter squash that is a hybrid of butternut and buttercup squash! They have a similar shape and outer color of butternut, but they are much smaller. Honeynut also has a deeper colored flesh and edible skin. This deep orange color is reflected in honeynut’s nutrition profile – it’s known to be about 2-3 times higher in beta-carotene compared to butternut squash. Beta-carotene is a precursor to vitamin A and a powerful antioxidant!
Roasted Honeynut Squash
Serves 6
- 3 small honeynut squash, halved lengthwise, seeds removed (about 2-3 pounds)
- 1/2 cup extra-virgin olive oil
- 2 tablespoons apple cider vinegar
- 1 tablespoon maple syrup
- ¼ teaspoon sea salt
- 1/8 teaspoon cinnamon
- 1 tablespoon fresh thyme leaves, and more for garnish
- Freshly cracked black pepper, for serving
- 1/4 cup chopped walnuts or pepitas, toasted
- Preheat the oven to 425°F and line the sheet pan with parchment paper.
- Place the squash halves cut sides up on a rimmed sheet pan.
- In a small bowl, combine the olive oil, cider vinegar, maple syrup, salt, cinnamon, and several grinds of pepper. Place the squash on the baking sheet. Drizzle with half the mixture and sprinkle with thyme leaves. Place cut side down on the baking sheet.
- Roast for 20-25 minutes. Remove from the oven, leaving the oven on. Carefully sprinkle the squash with walnuts or pepitas, then return to the oven until fork-tender and browned, about 15 minutes more.
- Transfer to a serving platter. Sprinkle with salt and pepper before serving.
