Roast up this honeynut squash for a simple side dish drizzled in sweet maple, cinnamon, and juicy cranberries.

Using the tender flesh of the honeynut, this recipe includes a maple marinade made of olive oil, herbs, and maple syrup. Its savory-sweet golden finish is perfect for serving as a side dish or a healthy snack between meals.

Honeynut squash is the smaller, sweeter version of your classic butternut squash. Both are perfect as a roasted treat and are easily interchangeable if you prefer one over the other. The inner golden flesh is rich in nutrients, including a high amount of vitamin A and potassium. (1)

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To get started, whisk the marinade ingredients in a medium-sized mixing bowl by combining the maple syrup, olive oil, salt, cinnamon, and thyme. Slice your honeynut squash in half and remove the seeds, then place the squash on a baking sheet lined with parchment paper. Drizzle the squash with half of your marinade and let it sit for 15-20 minutes.

Add the remaining marinade, then place the squash in the oven at 400ºF for 40 minutes. When finished, remove it from the oven and top with the dried cranberries.

Transfer the squash back to the oven one more time and bake for another 10 minutes, or until golden brown. After the roasting is complete, garnish with fresh herbs of your choice (parsley, rosemary, or cilantro work great!). Serve as an elegant side dish or enjoy on its own!

Megan Patiry

Roasted Honeynut Squash with Maple Marinade

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Total time:1 hr
5 mins

Cook Time:50 mins 50 minutes

Prep Time: 15 mins 15 minutes

Serves:4

Roasted Honeynut Squash with Maple Marinade

Recipe by: Megan Patiry

Roast up this honeynut squash for a simple side dish featuring sweet maple, cinnamon, and juicy cranberries.

Tools

• Large baking sheet
• Parchment paper
• Medium-sized mixing bowl

Ingredients

• 2 honeynut squash, sliced in half
• 4 T olive oil
• 4 T maple syrup
• 1 t salt
• 1 t cinnamon
• 1 t dried thyme
• 2 T dried cranberries

Instructions

• Preheat the oven to 400ºF and line a baking sheet with parchment paper.
• Whisk the maple syrup, olive oil, salt, cinnamon, and thyme together in a medium-sized mixing bowl.
• Place honeynut squash on prepared baking sheet and drizzle with half of the maple marinade, then let sit for 15 minutes.
• Drizzle the remaining maple marinade over the squash, then roast for 40 minutes.
• Remove from oven and top squash with dried cranberries.
• Place back in the oven for another 10 minutes, or until the top of the squash is golden brown.
• Remove from the oven and garnish with herbs of your choice. Serve immediately and enjoy!

Looking for Paleo ingredients? Here are a few we’d recommend:
Olive oil (Sky Organics)
Ground cinnamon (Simply Organic)
Thyme (Simply Organic)

(You’ll Also Love: Hasselback Butternut Squash with Buttery Honey Glaze)