Roasted Honeynut Squash With Maple Syrup & Cinnamon (Vegan, Gluten-Free)

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.

Roasted Honeynut Squash With Maple Syrup & Cinnamon (Vegan, Gluten-Free)

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Recipe by Samantha Course: Snacks, Lunch, DinnerCuisine: AmericanDifficulty: Easy

Servings

1

servings

Prep time

5

minutes

Cooking time

35

minutes

Total time

40

minutes

My vegan roasted honeynut squash recipe with cinnamon and drizzled with maple syrup is utterly sweet and savory, making it the perfect Fall dish.

Ingredients

• 2 honeynut squash, halved lengthwise and seeds removed

• 1 tablespoon butter, melted (I used vegan butter)

• 1 tablespoon butter, melted (I used vegan butter)
  

• ¼ teaspoon cinnamon
  

• Maple syrup, for serving

Directions

• Preheat oven to 425° Fahrenheit and place honeynut squash on a large baking sheet.
• Mix melted butter, salt, and cinnamon together in a small bowl then brush over inside of honeynut squash.
• Bake squash 35-40 minutes, then drizzle with maple syrup and enjoy.

Recipe Video

Notes

• Honeynut Squash can be roasted up to 2 days in advance and stored in the refrigerator in an airtight container.
• Uncooked squash can be frozen in an airtight container for up to 3 months.

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