Roasted Honeynut Squash
Honeynut squash is like a butternut squash's cute little sister. You are going to love these tiny, super flavorful and nutrient rich squash.
Ingredients
- 3 honeynut squash
- 3 tablespoons butter, melted
- 1/2 teaspoon salt
- 1/2 teaspoon chili powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon black pepper
Instructions
- Preheat your oven to 425 degrees
- Line a baking sheet with parchment paper
- Wash and dry the exterior of the squash
- Cut the honeynut squash in half longwise
- Remove the seeds
- Place the 4 halves onto the parchment lined baking sheet, cut side up
- Brush the top surface with melted butter and divide any remaining butter between the 4 open cavities
- Sprinkle the top surface with a combination of salt, pepper, chili powder, onion powder, garlic powder and cinnamon
- Bake the squash in a 425 degree oven for about 25 minutes or until the skin is easily pierced with a knife
- Use a spatula to transfer the roasted honeynut squash onto plates, as they become soft and a bit fragile in the oven