Roasted Honeynut Squash with Brown Sugar Glaze
Buttery roasted honeynut squash is brushed with a sweet and sticky brown sugar glaze for an easy fall side dish that stands out on any table.
Servings 6 servings
Calories 137kcal
Ingredients
- 2 tablespoons unsalted butter, melted
- 1/4 cup packed light brown sugar
- 2 teaspoons grated orange zest
- 2 teaspoons minced fresh rosemary
- 3 medium honeynut squash (about 3 lbs)
- Salt and pepper to taste
- Chopped toasted pecans for topping, optional
Instructions
- In a small bowl, mix melted butter, brown sugar, orange zest, and rosemary until smooth.
- Preheat oven to 400F and lightly grease a large sheet pan. Cut honeynut squashes in half and use a spoon to scoop out seeds. Brush cut sides of squash liberally with brown sugar glaze, season with salt and pepper, and place squash cut side-up on prepared sheet pan.
- Roast honeynut squash at 400F 25-35 minutes until squash is tender when pierced with a fork. Spoon collected glaze in cavity of squash over the rest of squash, top with pecans if using, and serve warm. Enjoy!
Notes
Storing Instructions
Squash is best if served immediately after assembly.
Nutrition
Serving: 1 squash half | Calories: 137kcal | Carbohydrates: 27g | Protein: 2g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 10mg | Sodium: 9mg | Potassium: 547mg | Fiber: 3g | Sugar: 12g | Vitamin A: 16193IU | Vitamin C: 33mg | Calcium: 82mg | Iron: 1mg