honeynut squash recipe

Love butternut squash? You might like honeynut squash even more! This mini winter squash variety has super sweet, creamy orange flesh. This easy roasted honeynut squash recipe is my favorite way to prepare it.

Roasted Honeynut Squash Recipe

honeynut squash

olive oil

apple cider vinegar

maple syrup

sea salt (plus more to taste)

cinnamon

black pepper

thyme leaves (plus more for garnish)

Whipped Ricotta

walnuts (chopped)

parsley (for garnish)

Red pepper flakes (for garnish)

Preheat the oven to 450°F and line a baking sheet with parchment paper.

Use a large sharp knife to cut the squash in half lengthwise. Use a spoon to scoop out the seeds.

In a small bowl, whisk together the olive oil, apple cider vinegar, maple syrup, salt, cinnamon, and several grinds of pepper.

Place the squash on the baking sheet. Drizzle with half the oil mixture and sprinkle with the thyme leaves and more salt and pepper. Use your hands to rub the seasonings all over the squash, then place cut side down on the baking sheet.

Bake for 20 to 25 minutes, or until very soft and caramelized underneath.

Spread a layer of the whipped ricotta on a serving platter and arrange the honeynut squash on top. Drizzle with the remaining oil mixture and top with the walnuts. Garnish with thyme, parsley, and red pepper flakes. Season to taste and serve.

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Roasted Honeynut Squash Recipe

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Roasted Honeynut Squash Recipe

The most viewed honeynut squash recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine