Roasted Honeynut squash with maple pecans
Roasted Honeynut squash topped with maple pecans is a delicious side dish that is perfect for weeknight dinner or your holiday table.
Servings: 4 servings
Calories: 316kcal
Ingredients
- 4 Honeynut squash split in half, seeded and thinly sliced
- 2 tbsp. olive oil
- 1 tsp. kosher salt
- 1/2 tsp. black pepper
- 1/2 cup chopped pecans // 60g
- 1/4 cup pure maple syrup // 78g
- 2 tbsp. goat cheese crumbled
- 1 tbsp. chopped fresh parsley
Instructions
- Preheat oven to 350°F / 180°C / Gas mark 4.
- Place sliced Honeynut squash into shallow dish. Drizzle with olive oil, season with salt and pepper. Roast for 20 - 25 minutes, until tender.
- While squash is in the oven, make the maple pecan syrup: Heat a small sauce pot (1 qt. size) over medium heat. Add pecans and dry toast them for 5 - 6 minutes, until fragrant.
- Pour in maple syrup and let it come to a boil. Cook for 4 - 5 minutes, until thickened. Remove from heat.
- Drizzle pecan maple syrup mixture over squash and return to the oven for an additional 5 minutes.
- Remove squash from oven and let cool slightly before sprinkling crumbles of goat cheese on top.
- Lastly, sprinkle chopped parsley, or other fresh herbs over the top to finish.
Video
Notes
We are vegetable lovers in our house, so this serves 4. You could stretch this to 6 people if you are serving other sides in addition to the squash.
You can swap out butternut squash in place of the Honeynut if you can't find them and process with the recipe as is, after peeling them.
Nut allergy? Try swapping out the pecans for pepitas or use the seeds from your squash as a garnish on top instead of the nuts.
Substitute ricotta for goat cheese, if you prefer it.
Nutrition
Serving: 1squash | Calories: 316kcal | Carbohydrates: 37g | Protein: 5g | Fat: 19g | Saturated Fat: 3g | Polyunsaturated Fat: 15g | Cholesterol: 3mg | Sodium: 358mg | Fiber: 8g | Sugar: 16g