Roasted Honeynut Squash
This oven roasted honeynut squash recipe needs very little seasoning to bring out its natural sweetness! Serve this veggie as a delicious side dish to your favorite dinners. Watch the video below to see how I make it in my kitchen!
Servings 8 servings
Calories 108kcal
Ingredients
- 3 pounds honeynut squash
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/4 teaspoon smoked paprika
- 1/2 teaspoon Italian seasoning
Instructions
- Preheat the oven to 200C/400F.
- Clean the squash and remove the innards. Slice them into ¼-inch strips.
- Line a large baking sheet with parchment paper and spray with cooking spray. Add the slices of squash to it and drizzle the oil on top. Add the seasonings and using your hands, rub the oil over each slice of squash.
- Roast for 20-25 minutes, flipping halfway through.
Video
Notes
- Thicker than 1/4-inch strips? You'll need to increase the roasting time. I tested one-inch slices and the roasting time was closer to 30-35 minutes. Thicker wedges take longer but give a creamier inside which is great if you like your squash softer.
- Leftovers: Keep in the fridge for up to 5 days or in the freezer for up to 3 months.
Nutrition
Serving: 1serving | Calories: 108kcal | Carbohydrates: 20g | Protein: 2g | Fat: 4g | Sodium: 152mg | Potassium: 603mg | Fiber: 4g | Vitamin A: 18115IU | Vitamin C: 36mg | Calcium: 84mg | Iron: 1mg | NET CARBS: 16g