Simple Roasted Acorn and Honeynut Squash
If you’ve ever been curious about how to prepare amazing squash in record time, this is for you. Simply cut, season and roast! No peeling or chopping required. Below I walk you through a sweeter version, but savory (topped with herbs and goat cheese) will turn out just as delicious. This basic recipe outlines the easiest way to enjoy a wide variety of squash during harvest season, so don’t be afraid to experiment with the many different types available at your local farmers’ market, but note that baking times may need adjusting based on thickness and density.
Ingredients (serves 8)
2 acorn squash
2 honeynut squash*
1 tablespoon olive oil
4 tablespoons butter (vegan or dairy)
8 tablespoons pure maple syrup
Sprinkles of salt, pepper and cinnamon
Instructions
Preheat oven to 425 degrees and line a large baking sheet with parchment paper. Cut all squashes in half, scooping out seeds with a firm metal or wooden spoon.
Arrange squash cut side up on the baking sheet. Pour olive oil into a small bowl and use your fingers to rub the oil into the entire cut side of each squash.
Place ½ tablespoon of butter into the well of each squash half. Pour 1 tablespoon of maple syrup (adjust based on preferred sweetness) into the well of each squash.
Sprinkle with salt, pepper and cinnamon. Bake for 35 minutes, or until squash is browned around the edges and tender when poked with a fork. Enjoy!
* Honeynut is a hybrid winter squash. It looks like a miniature butternut with an orange flesh and packs a concentrated flavor resulting in a dark, rich, and sweet taste.
Originally Published in Edible Western NY.
