- 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
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.