Maple and Rosemary Roasted Honeynut Squash
Warm honeynut squash roasted to perfection in the oven— complete with a drizzle of maple syrup, fragrant rosemary, and subtle spices each bite is a sweet, savory indulgence.
Ingredients
- 3 medium honeynut squash
- ¼ cup olive oil
- ¼ cup maple syrup
- 1 tsp ground black pepper
- 1 tsp salt
- ½ tsp cinnamon
- ½ tsp smoked paprika
- 1 tbsp fresh rosemary
Instructions
- Preheat oven to 400°F and line a baking tray with parchment paper. Set aside.
- In a small bowl, mix together olive oil, maple syrup, black pepper, salt, cinnamon, smoked paprika, and rosemary. Set aside.
- Wash your squash and cut them in half, you'll need a sharp blade for this! Scoop out the seeds and place the squash cut side up on the baking tray. Generously brush with sauce until evenly coated, set aside any extra.
- Bake for about 35-45 minutes. Remove from oven and drizzle with remaining sauce. Enjoy warm!