Yes, you read that right. Honeynut squash is a butternut squash’s little brother/ sister. It’s delicious and depending on how you top it, it can be also eaten if you are following the Paleo or Whole 30 diet.
So where did I find this beauty? When I was at Trader Joe’s, they had the honeynut squash for 99 cents so Mom and I decided to each buy some because we were intrigued.
I researched how to roast it and then decided to share the recipe with you. It would be delicious as a side dish at Thanksgiving. I would serve 1/2 of the honeynut squash per person.
Roasted Honeynut Squash
Ingredients
- 1 honeynut squash
- 1 Tbsp. extra virgin olive oil or melted coconut oil
- Toppings=
- 1 Tbsp. butter or ghee
- cinnamon or pumpkin pie spice
- drizzle of honey, brown sugar, or maple syrup (Leave off if Whole 30, don’t use brown sugar if Paleo)
- chopped pecans, optional
Directions
- Preheat oven to 350 degrees.
- Line a cooking sheet with parchment paper.
- Cut the squash in half lengthwise. Scoop out the seeds using a spoon.
- Brush the cut side with extra virgin olive oil or coconut oil.
- Lay the squash cut side down on the cooking sheet.
- Roast for 25 to 30 minutes making sure the squash does not collapse.
- Remove from the oven and turn the squash over.
- Add the toppings.
- Enjoy!
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