Ina Garten Maple-roasted Honeynut Squash is made with honeynut squash, unsalted butter, light brown sugar, kosher salt, freshly ground black pepper, and pure maple syrup. This delicious Maple-Roasted Honeynut Squash recipe creates a tasty side dish that takes about 45 minutes to prepare and can serve up to 6 people.
This Maple-roasted Honeynut Squash Recipe Is From Go-To Dinner Cookbook by Ina Garten.
Ingredients Needed:
- 3 honeynut squash (2½ to 3 pounds total)
- 4 tablespoons (½ stick) unsalted butter, small-diced
- 4 tablespoons light brown sugar
- Kosher salt and freshly ground black pepper
- Pure maple syrup
How To Make Maple-roasted Honeynut Squash?
- Preheat oven to 200°C / 400°F: Set your oven to the right temperature to get it ready for roasting.
- Prepare the squash: Cut each honeynut squash in half lengthwise through the stems and scoop out the seeds. Place the squash halves, cut sides up, on a baking sheet.
- Add butter and sugar : Divide the butter and brown sugar evenly among the squash cavities, sprinkling with a generous amount of salt and pepper.
- Roast for 30-40 minutes : Place the sheet in the oven and roast the squash until tender and golden brown.
- Drizzle with maple syrup and serve hot : Remove the squash from the oven, drizzle with maple syrup, and enjoy!
Recipe Tips:
- Pick a Good Squash : Choose one that has a deep color and feels firm. This means it will taste sweet after roasting.
- Be Careful When Cutting : Honeynut squash can be hard, so use a sharp knife and cut slowly for safety.
- Spread Butter and Sugar Evenly : Put small pieces of butter and sugar into each cavity for a sweet and buttery flavor all over.
- Season Well : Use enough salt and pepper to bring out the squash’s natural sweetness.
- Add Syrup Last : Drizzle maple syrup after roasting to keep the flavor strong and prevent burning.
How To Store & Reheat Leftovers?
- Refrigerate: First, let the leftover Maple-Roasted Honeynut Squash cool to room temperature. Then, store it in an airtight container in the fridge for up to 3 days.
- Reheat: Preheat the oven to 175°C / 350°F. Place the squash on a baking sheet and reheat for about 10-15 minutes, or until warmed through.
Nutrition Facts
Serving Size: 1 of 4 halves
- Calories: 210
- Total Fat: 8g
- Saturated Fat: 5g
- Cholesterol: 20mg
- Sodium: 38mg
- Potassium: 823mg
- Total Carbohydrate: 37g
- Dietary Fiber: 5g
- Sugars: 15g
- Protein: 2g
Try More Ina Garten Recipe:
- Ina Garten Marble Potatoes With Garlic & Herbs
- Ina Garten Parmesan Polenta
- Ina Garten Brown Butter Skillet Cornbread
- Ina Garten Glazed Sweet Potatoes
Ina Garten Maple-roasted Honeynut Squash
Description
Ina Garten Maple-roasted Honeynut Squash is made with honeynut squash, unsalted butter, light brown sugar, kosher salt, freshly ground black pepper, and pure maple syrup. This delicious Maple-Roasted Honeynut Squash recipe creates a tasty side dish that takes about 45 minutes to prepare and can serve up to 6 people.
Ingredients
Instructions
- Preheat oven to 200°C / 400°F: Set your oven to the right temperature to get it ready for roasting.
- Prepare the squash: Cut each honeynut squash in half lengthwise through the stems and scoop out the seeds. Place the squash halves, cut sides up, on a baking sheet.
- Add butter and sugar : Divide the butter and brown sugar evenly among the squash cavities, sprinkling with a generous amount of salt and pepper.
- Roast for 30-40 minutes : Place the sheet in the oven and roast the squash until tender and golden brown.
- Drizzle with maple syrup and serve hot : Remove the squash from the oven, drizzle with maple syrup, and enjoy!
Notes
- Pick a Good Squash: Choose one that has a deep color and feels firm. This means it will taste sweet after roasting.
- Be Careful When Cutting : Honeynut squash can be hard, so use a sharp knife and cut slowly for safety.
- Spread Butter and Sugar Evenly : Put small pieces of butter and sugar into each cavity for a sweet and buttery flavor all over.
- Season Well : Use enough salt and pepper to bring out the squash’s natural sweetness.
- Add Syrup Last : Drizzle maple syrup after roasting to keep the flavor strong and prevent burning.
Ina Garten Maple-roasted Honeynut Squash