Roasted Honeynut Squash with Brown Sugar
Roasted Honeynut Squash with Brown Sugar is a lovely side dish for the holidays. I adore these sweet little winter squash (squashes?) especially when roasted and topped with a sweet and spicy mixture of brown sugar, cinnamon and cayenne. What could be more perfect for Thanksgiving??!!
Cut the squash lengthwise and remove the seeds. Place the squash halves on a baking sheet and spread butter on the cut side.
In a small bowl, combine the sugar, salt, cinnamon, and cayenne (if using). Sprinkle the spice mixture evenly over the buttered squash.
Roast the squash for 25 minutes. Remove them from the oven and sprinkle with pecans. Return to the oven and continue to roast another 15 minutes until they are fork-tender and browned.
Transfer to a serving platter, sprinkle with salt & freshly ground pepper and serve.
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Roasted Honeynut Squash with Brown Sugar
Makes: 8 servings
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Ingredients
- 4 small honeynut squash, halved lengthwise, seeds removed (about 2-3 pounds)
- 6 tbsp unsalted butter, softened
- 2 tbsp brown sugar
- 3/4 tsp sea salt, plus more to taste
- 1/4 tsp cinnamon
- Pinch of cayenne (optional)
- 1/4 cup finely chopped pecans or pepitas
- Freshly cracked black pepper, for serving
Instructions
Preheat the oven to 425°F and place a rack in the center position.
Place the squash halves cut sides up on a rimmed sheet pan. Evenly spread the butter on the cut side of each squash.
In a small bowl, combine the sugar, salt, cinnamon, and cayenne (if using). Sprinkle the spice mixture evenly over the buttered squash.
Roast for 25 minutes. Remove from the oven, leaving the oven on. Carefully sprinkle the squash with pecans, then return to the oven until fork-tender and browned, 15 minutes more. Transfer to a serving platter or divide among 8 plates. Sprinkle with salt and pepper before serving.
Recipe from The Modern Proper
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