HOW TO COOK HONEY NUT SQUASH RECIPES

Name: Roasted Honeynut Squash
Prep time: 5 min
Cook time: 35 min
Total time: 45 min
Yield: 4
Cuisine: American
Ingredients: 2 medium honeynut squash (halved lengthwise, 10 ounces each); 1 tablespoon salted butter (softened); 1/4 teaspoon cinnamon; 4 teaspoons pure maple syrup; 2 tablespoons pecans (chopped)

ROASTED HONEYNUT SQUASH WITH MAPLE AND PECANS - SKINNYTASTE

Roasted Honeynut Squash with Maple and Pecans - Skinnytaste image

Roasted Roasted Honeynut Squash with Maple and Pecans is the perfect fall side dish! Sweeter and smaller than butternut and so much quicker to make.

Provided by Gina

Categories Dinner Lunch Side Dish

Total Time 45 minutes

Prep Time 5 minutes

Cook Time 35 minutes

Yield 4

Number Of Ingredients 5

Ingredients

2 medium honeynut squash (halved lengthwise, 10 ounces each)
1 tablespoon salted butter (softened)
1/4 teaspoon cinnamon
4 teaspoons pure maple syrup
2 tablespoons pecans (chopped)

Steps:

Preheat oven to 425F. Scoop the seeds out of the squash and discard.
Arrange squash halves cut-side up on a baking sheet. Spread the butter evenly over the top and in each cavity.
Sprinkle with pinch of salt and cinnamon.
Roast until tender in the center of the oven, 35 to 38 minutes.
Drizzle each half with 1 teaspoon maple syrup and 1/2 tbsp chopped pecan, serve hot.

Nutrition Facts : ServingSize 1 /2 honeynut squash, Calories 205 kcal, CarbohydrateContent 41 g, ProteinContent 3.5 g, FatContent 6 g, SaturatedFatContent 2 g, CholesterolContent 8 mg, SodiumContent 36 mg, FiberContent 10.5 g, SugarContent 11 g

ROASTED ACORN SQUASH RECIPE - NYT COOKING

Roasted Acorn Squash Recipe - NYT Cooking image

Here's a perfectly simple way to prepare one of autumn's finest offerings that came to The Times in 2010 when the Well blog published several recipes from Cooking Light magazine. Just toss slices of acorn squash with honey, olive oil, freshly ground black pepper and salt and pop into a hot oven for about a half hour.

Provided by Tara Parker-Pope

Total Time 45 minutes

Yield 4 servings

Number Of Ingredients 5

Ingredients

2 acorn squash (about 3 pounds)
2 tablespoons honey
4 teaspoons olive oil, plus more for greasing the pan
1/2 teaspoon freshly ground black pepper
1/4 teaspoon kosher salt

Steps:

Heat oven to 375 degrees. Cut 1/4 inch from stem end and bottom of each squash, and discard. Cut each squash in half crosswise. Discard seeds and membrane.
Cut each squash half crosswise into 2 slices, each 1-inch thick.
Combine honey, olive oil, pepper and salt in a large bowl. Add squash, and toss to coat.
Place squash on an oiled sheet pan. Bake at 375 degrees for 30 minutes or until tender.

Nutrition Facts : @context http//schema.org, Calories 176, UnsaturatedFatContent 4 grams, CarbohydrateContent 36 grams, FatContent 5 grams, FiberContent 4 grams, ProteinContent 2 grams, SaturatedFatContent 1 gram, SodiumContent 154 milligrams, SugarContent 9 grams

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