Using two halved honeynut squashes, vegan butter, salt, cinnamon and maple syrup, this savory and sweet dish is a perfect Fall meal when you want something easy and healthy to make.
If you aren’t familiar with honeynut squash, it looks and tastes just like a baby version of butternut, but it’s sweeter and smaller. Both are perfect as a roasted treat and are easily interchangeable if you prefer one over the other. I love this dish because, not only is it delicious, but the size is perfect for individual servings. It’s also rich in nutrients, including a high amount of vitamin A and potassium, making it a healthy Fall dish. (Well…aside from the drizzle of maple syrup, but that’s OK, you can always grab a sugar-free version).
- Honeynut Squash – The staple to this dish! Make sure to remove the seeds before cooking. You can also use butternut squash if you prefer.
- Vegan Butter – If you want to keep it dairy-free, but want something other than butter, you can try using coconut oil.
- Cinnamon – I find that cinnamon really adds a nice touch and compliments the maple syrup.
- Maple Syrup – Add some sweetness to this dish by drizzling some maple syrup on it before serving.
- Optional toppings: Pecans, walnuts, dried cranberries
Adjust this recipe to your diet
- Dairy: Use regular butter instead of vegan butter.
- Sugar-free: Use a sugar-free version of maple syrup like Lankantos.
TIPS FOR MAKING THIS Honeynut Squash Recipe
- Sprinkle some pecans, walnuts or cranberries on top once the honeynut squash is roasted.
- Swap the cinnamon for pumpkin pie spice.