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Description
A simple and flavorful recipe for spicy roasted honeynut squash, featuring a sweet and smoky glaze with a hint of heat.
Ingredients
- 3 honeynut squash, halved lengthwise and seeds removed
- 2 tablespoons olive oil
- 1 tablespoon maple syrup
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon chipotle chili powder
- 1/4 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons chopped fresh cilantro or parsley for garnish
Instructions
- Preheat your oven to 425°F (220°C).
- Line a baking sheet with parchment paper.
- In a small bowl, whisk together the olive oil, maple syrup, smoked paprika, chipotle chili powder, garlic powder, salt, and pepper.
- Place the honeynut squash halves cut-side up on the prepared baking sheet.
- Brush the cut surfaces and inside the cavities of the squash generously with the spiced oil mixture.
- Turn the squash halves over so they are cut-side down on the baking sheet.
- Roast for 20-25 minutes, or until the squash is tender when pierced with a fork and the edges are caramelized.
- Flip the squash halves so they are cut-side up again for the last 5 minutes of roasting to enhance the caramelization on the edges.
- Remove from the oven and let cool for a few minutes before serving.
- Garnish with fresh chopped cilantro or parsley.
Notes
- Ensure the squash is tender by piercing it with a fork.
- Adjust the chipotle chili powder to control the level of spiciness.
- Fresh cilantro or parsley adds a bright, fresh finish.