Have you seen the adorable Honeynut Squash at your local market this fall? I couldn’t resist buying one, they are so cute! At about 6″ in length, the size is perfect for two servings. Similar to butternut squash, the Honeynut is much smaller and sweeter, with a dark orange pulp.
Unlike the larger butternut and acorn variety, you won’t pull a muscle slicing through this petite squash. The skin is much thinner, so thin that you can eat it!
Roasted and stuffed with a simple sauté of diced apples, the finished dish is as appealing to the taste buds as it is to the eye.
Follow these easy steps to create the perfect fall side dish!
Ingredients:
- 1 Honeynut squash
- olive oil
- maple seasoning
- 1 small apple
- 1 tsp. butter
- cinnamon
- fresh rosemary for garnish
Preparation:
Roasting is the way to go with this tiny squash. Simply cut the squash in half, scoop out the seeds and brush the inside with olive oil.
Sprinkle with seasoning of your choice.
Arrange cut side down on a baking sheet lined with parchment or foil and bake for 35 minutes at 375º.
The Honeynut squash is so small, you can easily fit one on a sheet pan with another veggie course.
While the squash is baking, peel and dice the apple. I used a Honeycrisp apple. Heat a small skillet on medium low. Add the apples with a pat of butter and toss to combine. Cook 3 minutes, stirring frequently. Sprinkle with cinnamon.
Remove the squash from the oven turn it over carefully, use tongs. Spoon the apples into each half. Garnish with fresh rosemary.
The old saying “we eat with our eyes first” is so true. Look at that beautiful presentation! Guest worthy, but on the table in under an hour so you can try it on a weeknight! Be sure to pin this side dish to your fall favorites!
Notes ♪♫ Not a paid link, just sharing that I used Taste of Inspirations Maple and Sage Pork Rub in this recipe! It is both gluten free and low sodium.
