Roasted Honeynut Squash (Vegan, Gluten-Free)
About this Recipe
I love all types of squash from butternut squash, acorn squash, honeynut squash to kabocha squash, there are just so many varieties to them! I love the hint of sweetness from them and how filling they are. Not only can you make them as a savory dish, but also in baked goods. They are the perfect fall and winter veggies. I eat them so often from fall to winter and have not gotten tired of them yet.
What’s to love about this recipe:
-Versatile recipe that you can customize.
-Simple steps for everyone.
-Perfect meal for any season.
How do you make these Roasted Honeynut Squash?
First, preheat the oven to 425 degrees F and line a baking sheet with parchment paper.
Next, cut the butternut squashes in half and remove the seeds. Season with ghee, salt, pepper, and nutmeg. Bake for 20 minutes
Once ready, drizzle the squash with maple syrup. To finish, top with your desired toppings or eat as is. I topped one with greens, smoked salmon, a soft-boiled egg, and dill. For the other, I topped it with roasted chicken, bacon, apples, Brussel Sprouts, pecans, dried cranberries and drizzled with a maple tahini sauce.
Roasted Honeynut Squash (Vegan, Gluten-Free)
Ingredients
- 2 medium-size honeynut squash
- 2 teaspoons extra virgin olive oil or ghee
- ½ teaspoon salt
- ¼ teaspoon pepper
- 2-4 teaspoons maple syrup
Toppings (Optional):
- Greens, smoked salmon, soft boiled egg, and dill
- Roasted chicken tossed with sauteed bacon, apple, brussel sprouts and topped with pecans, dried cranberries and maple tahini drizzle (mix 1 tablespoon Tahini, 1 teaspoon maple syrup and 1 teaspoon coconut aminos)
Instructions
- Preheat oven to 425 degrees F. Line a baking sheet with parchment paper.
- Cut the butternut squashes in half and remove the seeds. Season with the ghee, salt, pepper, and nutmeg. Bake for 20 minutes
- Once ready, drizzle with maple syrup. Top with desired toppings or eat as is. I topped one with greens, smoked salmon, a soft boiled egg, and dill. For the other, I topped with roasted chicken, bacon, apples, Brussel Sprouts, pecans, dried cranberries and drizzled with a maple tahini sauce (recipe above).
