Maple Roasted Honey Nut Squash
This Maple Roasted Honeynut Squash recipe is my newest winter squash obsession! It's like a cuter, smaller, and easier-to-cut butternut squash that you can roast to perfection super fast in your oven or air fryer. Great as a side dish or a veggie forward snack.
Servings: 4
Calories: 135kcal
Ingredients
- 2 honeynut squash
- 4 tsp melted butter or coconut oil
- 4 tsp pure maple syrup or sub honey
- Pinch of cinnamon + sea salt
- chopped pecans, fresh rosemary, parmesan cheese optional garnish for serving
Instructions
- Wash and dry the honeynut squash.
- Cut the squash in half lengthwise and scoop out the seeds and string squash guts.
- Brush melted butter or coconut oil over the squash halves, then drizzle on the maple syrup.
- Sprinkle each half with cinnamon and a pinch of salt.
- Preheat oven to 425 degrees. Line a baking sheet with parchment paper, then place squash cut side up (so you don’t lose all that buttery goodness)
- Roast squash cut side up for 25-30 minutes or until squash is fork tender and golden.
- To cook in an Air Fryer: Put the squash halves in the air fryer, cut side up. Air fry at 400 F for 15 -20 minutes or until squash is fork tender and golden.
Notes
21 Day Fix: 1 1/2 GREEN, 1 TSP, 1 sweetener TSP (per squash half)
WW: 3 points (per squash half) [Calculated using butter and maple syrup]
Nutrition
Serving: 1squash half | Calories: 135kcal | Carbohydrates: 5g | Protein: 0.04g | Fat: 4g | Saturated Fat: 3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 11mg | Sodium: 33mg | Potassium: 17mg | Sugar: 4g | Vitamin A: 125IU | Calcium: 9mg | Iron: 0.01mg