Roast up this honeynut squash for a simple side dish drizzled in sweet maple, cinnamon, and juicy cranberries.
Using the tender flesh of the honeynut, this recipe includes a maple marinade made of olive oil, herbs, and maple syrup. Its savory-sweet golden finish is perfect for serving as a side dish or a healthy snack between meals.
Honeynut squash is the smaller, sweeter version of your classic butternut squash. Both are perfect as a roasted treat and are easily interchangeable if you prefer one over the other. The inner golden flesh is rich in nutrients, including a high amount of vitamin A and potassium. (1)
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To get started, whisk the marinade ingredients in a medium-sized mixing bowl by combining the maple syrup, olive oil, salt, cinnamon, and thyme. Slice your honeynut squash in half and remove the seeds, then place the squash on a baking sheet lined with parchment paper. Drizzle the squash with half of your marinade and let it sit for 15-20 minutes.
Add the remaining marinade, then place the squash in the oven at 400ºF for 40 minutes. When finished, remove it from the oven and top with the dried cranberries.
Transfer the squash back to the oven one more time and bake for another 10 minutes, or until golden brown. After the roasting is complete, garnish with fresh herbs of your choice (parsley, rosemary, or cilantro work great!). Serve as an elegant side dish or enjoy on its own!
Total time:1 hr
Cook Time:50 mins
Prep Time: 15 mins
Roasted Honeynut Squash with Maple Marinade
Roast up this honeynut squash for a simple side dish featuring sweet maple, cinnamon, and juicy cranberries.
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