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Cozy Cinnamon Brown Sugar Roasted Honeynut Squash

cinnamon brown sugar roasted honeynut squash - featured image
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This easy roasted honeynut squash recipe features a caramelized brown sugar and cinnamon coating, with the skin left on for a slightly chewy, candied texture. It’s a quick, crowd-pleasing side dish perfect for cozy nights and holiday dinners.

Ingredients

Scale
  • 4–6 small honeynut squashes, halved lengthwise and seeded
  • 3 tablespoons unsalted butter, melted
  • 2 tablespoons light brown sugar, packed
  • 1 teaspoon ground cinnamon
  • ½ teaspoon kosher salt
  • ¼ teaspoon freshly ground black pepper (optional)

Instructions

  1. Preheat your oven to 400°F (200°C). Position the rack in the middle. Give it a full 15 minutes to preheat.
  2. Line a large rimmed baking sheet with parchment paper or foil. If using foil, lightly spray with cooking spray.
  3. Place one honeynut squash on a cutting board. Using a sharp chef’s knife, carefully cut it in half lengthwise from stem to tip. Repeat with all squashes.
  4. Use a metal spoon to scoop out the seeds and any stringy pulp from each half.
  5. In a small bowl, combine the melted butter, packed brown sugar, cinnamon, salt, and black pepper. Whisk with a fork until the sugar is mostly dissolved.
  6. Arrange the squash halves cut-side up on the prepared baking sheet. Using a pastry brush or spoon, divide the butter mixture evenly among all the halves, coating the entire cut surface.
  7. Roast for 25 to 30 minutes, until the squash is fork-tender and the edges are caramelized and golden brown. Start checking at 20 minutes.
  8. Optional: For deeper color, turn on the broiler for the last 1 to 2 minutes, watching closely to prevent burning.
  9. Remove from the oven and let the squash rest for 3 to 5 minutes. Serve warm, spooning any pan juices over the top.

Notes

Don’t overcrowd the pan; give each squash half breathing room to ensure caramelization. Cut squashes evenly for uniform cooking. Let melted butter cool slightly before mixing with sugar to prevent it from becoming too syrupy. Check squash early (at 20 minutes) as ovens vary. For crispiest edges, flip squash halves cut-side down for the last 5 minutes of roasting. Leftovers keep in an airtight container in the refrigerator for up to 4 days; reheat in a 350°F oven for 5-7 minutes.

Nutrition

Keywords: roasted honeynut squash, cinnamon brown sugar squash, easy squash side dish, caramelized squash, fall side dish, Thanksgiving side dish, gluten-free squash

Find it online: https://bitesienna.com/cozy-cinnamon-brown-sugar-roasted-honeynut-squash-easy-and-best-side/