Roasted Honeypatch Squash
Roasted Honeypatch Squash is easy to make and cooks up faster than a butternut squash! This honeypatch squash has deliciously sweet flavors brought out further by the maple syrup and cinnamon.
Prep Time5 minutes mins
Cook Time30 minutes mins
Total Time35 minutes mins
Course: Side Dish, Vegetable
Cuisine: American
Keyword: honeypatch squash, roasted 898 squash, roasted honeypatch squash
Servings: 2
Calories: 165kcal
- 1 Honeypatch squash
- 2 teaspoons olive oil
- salt
- ⅛ teaspoon ground cinnamon
- 1 teaspoon maple syrup
- 1 Tablespoon butter
- 2 Tablespoons chopped pecans
Preheat oven to 450 degrees F.
Take honeypatch squash and slice off the very top of the squash to remove the stem. Slice the squash in half lengthwise.
Scoop out the seeds and stringy part of the squash.
Place squash face up on a foil-lined baking sheet. Drizzle each squash half with oil and rub into the cut surface. Sprinkle with a tiny bit of salt.
Turn squash face down on the sheet. Place in the oven and roast for 15 minutes. Remove from the oven and flip to be face up.
Sprinkle cinnamon over each squash half. Drizzle each half with maple syrup. Add a pat of butter to the cavity of each squash half.
Return squash to the oven and roast another 10-15 minutes until thickest part of the squash is fork-tender.
Remove squash from the oven and plate. Top with chopped pecans.
- Cooking times may vary based on your oven and size of squash. Poke the squash with a fork in the thickest part to test for tenderness before serving.
- I cut off the very tip of the squash where the stem was, to make for easier slicing and serving. You can leave the skin on if you prefer.
- If serving the honeypatch squash as the only side dish, you'll want one whole squash per person. If serving with another side dish, you can serve one squash half per person.
Calories: 165kcal | Carbohydrates: 4g | Protein: 1g | Fat: 17g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 0.2g | Cholesterol: 15mg | Sodium: 278mg | Potassium: 53mg | Fiber: 1g | Sugar: 3g | Vitamin A: 234IU | Vitamin C: 0.2mg | Calcium: 14mg | Iron: 0.3mg