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  • Michele Boutin

A Darling of a Squash

I love fall & winter squash season, not only do the many varieties lend to culinary creativity, but they provide instant rustic, seasonal decoration while they await their delicious fate. This easy & flexible recipe highlights the most petit & darling, Honeynut Squash.


Roasted Honeynut Squash

with Paprika, Maple Syrup & Sage

"We all eat, and it would be a sad waste of opportunity to eat badly."
- Anna Thomas


  • Honey Nut Squash (cut lengthwise in half & remove seeds)

  • Ghee or Olive Oil

  • Fresh Sage Leaves

  • REAL Maple Syrup

  • Smoked Paprika

  • Himalayan Salt

  • Freshly Ground Pepper


  • Set oven to 425*

  • Place squash flesh side up on heavy bottom pan to accommodate the number of squash halves you will roast.

  • Coat each flesh side half with ghee or olive oil (or combo of both.... OR oil you prefer)

  • Season with salt & pepper

  • Add fresh sage leaves

  • Drizzle with maple syrup

  • Finish with smoked paprika

  • Roast for approximately 35-40 minutes, check softness with a fork or knife and add more time if needed.

  • I plate and scoop out the roasted yum :) from the peel as I eat, but can be scooped prior to plating if you prefer.

Each half can easily be one serving, but can also be cut in half.

My food is inspired by travel, the seasons, childhood, and my want to eat amazing food that works with my dietary needs to fuel my health. Sight, smell, taste & years of cooking 'from the hip' guide me, so measurements for cooking are approximate... you tailor to YOUR desired taste! Baking is a touch more accurate; however, there is lots of wiggle room to sprinkle in individuality.

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