Maple Spiced Honeynut Squash

Have you tried honeynut squash before? Honeynut is a winter squash varietal derived from butternut and buttercup. It’s sweeter and about half the size of butternut squash. The peel is edible which saves time and prep! You can find honeynut squash at Sprouts or Whole Foods. If you can’t find it, you can also substitute acorn or butternut squash, however both will require peeling.

This would be a fantastic side for Thanksgiving! It’s easy enough to spice up a weeknight meal as well!

Ingredients

2 honeynut squashes

2 teaspoon olive oil

4-5 teaspoons maple syrup

¾ teaspoon ground ginger

¾ teaspoon cinnamon

¼ teaspoon cayenne pepper

¼ teaspoon salt

Directions

1. Preheat oven to 425°F

2. Cut squash in half and scoop out seeds. No need to peel.

3. Cut into ½ inch slices or dice.

4. Combine ground ginger, cinnamon, cayenne, and salt.

5. Toss cut squash with olive oil, maple syrup, and dry spice blend from step 4.

6. Spread onto a baking sheet.

7. Bake for 20-25 minutes or until reaching desired doneness.

Recipe and photo contributed by The Keys to Nutrition intern, Sarah Makepeace