Maple Roasted Honeynut Squash

A tinier version of butternut squash, honeynut is slightly sweeter and has a thinner edible skin.  Here’s a recipe for roast honeynut squash, found on Olivia Adriance’s food blog. You can serve alongside a roasted protein for a simple but totally satisfying weeknight meal. Or give it a try for Thanksgiving and see what your family and friends have to say about this mini gourd.  Serves 6 as sides.

Ingredients:
3 honeynut squash
2 Tablespoons olive oil
2 Tablespoons maple syrup
1 Tablespoons fresh thyme leaves
¼ teaspoon cinnamon
1 teaspoon salt
½ teaspoon pepper

Procedure:

1. Preheat your oven to 425°F.
2. Cut the squash in half lengthwise and remove the seeds.
3. Whisk together the remainder of the ingredients (olive oil, maple syrup, thyme leaves, cinnamon, salt, and pepper) and drizzle over the squash, allowing the mixture to pool in the well of the squash.
4. Roast for 35 minutes.
5. Serve, scoop, and ENJOY!