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Spiced roasted honeynut sqaush in a bowl with a spoon scooping some out.
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5 from 1 vote

Spiced Roasted Honeynut Squash Recipe

This spiced oven-roasted honeynut squash recipe is incredibly easy to make, seasoned with an aromatic combination of fall spices like cinnamon, coriander, cumin, and ginger. It takes about 45 minutes to make and comes out incredibly flavorful and aromatic.
Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Course: Side Dish
Cuisine: American
Diet: Gluten Free
Servings: 6
Calories: 163kcal
Author: Lyuba Brooke

Ingredients

  • 3 lbs honeynut squash
  • 2 tbsp olive oil
  • 1.5 tsp coarse salt more or less to taste
  • 1 tsp black pepper
  • 1 tsp ground cumin
  • 1 tsp ground cinnamon
  • 1 tsp ground ginger
  • 1/2 tsp ground coriander
  • 2 Tbsp unsalted butter
  • 2 tsp honey
US Customary - Metric

Instructions

  • Preheat the oven to 425℉ and line a large baking sheet with parchment paper.
  • Pop the stem off each honeynut squash, wash them, and dry well.
  • Cut each squash in half, lengthwise. Use a big spoon to scoop out the seeds and membrane from the inside of squash cavity.
  • Place the squash halves cut side down on the cutting board and cut each one into cubes.
  • Place the cubes into a large mixing bowl and toss it with olive oil.
  • Sprinkle in the seasonings and toss until all squash is evenly coated.
  • Spread the seasoned squash cubes on the prepared baking dish, make sure to spread in one even layer.
  • Roast in the oven for 20-25 minutes, until completely tender.
  • Melt butter and whisk it with honey. Drizzle honey butter over the roasted squash in the baking sheet and then slide the roasted squash into the serving dish (don't worry, it will mix during the transfer.)

Notes

Storing - store leftover roasted squash in an air-tight container, in the refrigerator for 3-4 days. 
Peeling or not peeling the honeynut squash - no, you don’t have to peel it. The skin of a honeynut squash is thin and cooks tender. You can choose to peel it if you wish, just note it will lose some structure. But either way it not a big deal.

Nutrition

Calories: 163kcal | Carbohydrates: 22g | Protein: 2g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 10mg | Sodium: 592mg | Potassium: 815mg | Fiber: 4g | Sugar: 7g | Vitamin A: 3224IU | Vitamin C: 28mg | Calcium: 75mg | Iron: 2mg