ROASTED HONEYNUT SQUASH WITH MAPLE PECANS
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If you are unfamiliar with a Honeynut squash, they look like a miniature version of a butternut.
They weigh in around one pound and they stand approximately 4 – 6 inches in height.
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To prepare the squash, place the Honeynut on your cutting board and firmly hold in place while you slice the top and bottom off with your sharpest Chef’s knife.
Then use a vegetable peeler to remove just the outer skin.
The skin is not as thick as other winter squash, so just do it once with Honeynut squash.
Thinly slice the squash and place in your shallow casserole dish. Drizzle olive oil over the sliced Honeynut, season with salt and pepper and slide it into the oven.
Drizzle with maple pecan syrup then slide back into the oven to allow the syrup to get a bit sticky on top.
Add soft goat cheese on top while it’s warm .
And there you have it – a super simple roasted Honeynut squash side dish that would be right at home on your Thanksgiving table, but is easy enough for a midweek dinner.
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