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.

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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

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INGREDIENTS

• 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

INSTRUCTIONS

• 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.

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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.