Roasted Honeynut Squash
A delicious, four-ingredient roasted honeynut squash recipe that makes the perfect vegetable side dish with nearly any meal. This cute little winter squash is so full of flavor, all you need to make it shine are salt, pepper and olive oil. A vegan, soy-free, nut-free and gluten-free recipe.
Servings: 4 servings
Calories: 133kcal
Equipment
Ingredients
- 2 honeynut squashes (approximately 2 pounds)
- 1 tablespoon extra virgin olive oil
- Salt and ground black pepper to taste (I use approximately ½ teaspoon each, but you can add more or less depending on how salty or spicy you like your food to be.)
- 2 tablespoons fresh parsley (optional, chopped)
Instructions
- Preheat the oven. Position a rack in the lower half of the oven. Preheat it to 400 degrees Fahrenheit or 205 degrees Celsius.
- Prep the squash. Slice off the stem end of the squash, then cut it in half lengthwise. Use a sharp knife to do this. Scoop out the seeds with a spoon, then lay the squash flat on the chopping board and cut into ¼-inch slices.
- Season the squash. Place the squash on a baking sheet. Sprinkle ground black pepper and salt to taste. For two pounds of honeynut squash I'd use approximately half a teaspoon of salt and half a teaspoon of black pepper. Drizzle on the olive oil and mix with your hands on the baking sheet, making sure you get all the slices.
- Arrange the honeynut squash slices in a single layer. This is really critical if you want to get the best results. Make sure the slices are arranged on the baking sheet without overlapping.
- Roast the squash. Place the baking sheet in the oven and bake 20-25 minutes, turning the slices over carefully halfway through baking. The squash will be cooked after 20 minutes but I like to let them go for longer to get some caramelization on the edges, which tastes amazing. Sprinkle the parsley over the squash if using.
Notes
- If you like the look of cubed squash better, cut the honeynut squash into ½-inch cubes and proceed with the rest of the recipe.
- For a spicier squash add ½ teaspoon red pepper flakes instead of pepper.
- For a more festive flavor, add half a teaspoon of nutmeg or cinnamon to the squash.
- There's absolutely no need to add sugar or maple syrup to this recipe because the squash is already very sweet. But if you have kids who need that extra sweetness to coax them into eating, drizzle on a tablespoon of maple syrup or sprinkle a tablespoon of sugar along with the salt and pepper.
Nutrition
Calories: 133kcal | Carbohydrates: 27g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Potassium: 798mg | Fiber: 5g | Sugar: 5g | Vitamin A: 24108IU | Vitamin C: 48mg | Calcium: 109mg | Iron: 2mg