Reason number 1,383,940 why I love Autumn. Squash. All kinds. Acorn, butternut, spaghetti, buttercup, carnival, sweet dumpling, hubbard, the list goes on. And if you’ve ever made honey roasted squash, then you’d agree it is delishhhh.
My mom and brother come to visit for the weekend, which was probably the best thing for us. Between the meals she cooked, helping around the house, and taking the baby in the morning so we could get a couple more hours of sleep, we were incredibly thankful to have her here.
She also brought squash from one of the local farmers close to her house. At 25 to 50 cents a pop, she couldn’t pass them up!
She left some of the acorn variety behind, so I decided to roast them up last night and make honey roasted squash.
Honey is always a go to for me, but I decided to add some of my parent’s own maple syrup as well. That’s right. My parents make their own maple syrup, and it rocks!
Making anything with squash or pumpkin is also great for the fact that you can roast the seeds. And those are always delicious. It is highly recommended.
How to Make Honey Roasted Squash
After gutting the insides of the squash, cut the squash into 1 inch thick slices. You will need a very sharp knife, as acorn squash is very tough. I laid each half, skin side up, on the cutting board and sliced sideways for a straighter and more even cut.
Place the pieces flat onto a lined baking sheet.
Drizzle with oil, maple syrup and honey evenly over each piece. Then, sprinkle the cinnamon, nutmeg and salt. Use a brush to blend the toppings. Bake for 25-35 minutes at 400 degrees or until tender.
Perfection. I originally made this as a side dish for dinner. But I ate 5 of the slices before A even got home.
I even ate the cooked seeds and drippings of honey and maple syrup left on the pan.
Do you eat your squash plain, roasted, or in a specific dish? How about honey roasted squash?
This is our favorite way of making squash and it is great with acorn squash, patty pan squash, and butternut squash! Definitely a favorite in our household year round.
- 1 Large Squash (we prefer acorn) , seeded and gutted
- 2 Tbsp Olive oil or Coconut Oil
- 2 Tbsp Maple Syrup
- 2 Tbsp Honey
- 1 Tbsp Cinnamon
- 1 Pinch Nutmeg
- 1 Pinch Salt
Line a baking sheet with parchment paper and preheat oven to 400º.
Cut the squash into 1 inch thick slices. You will need a very sharp knife, as acorn squash is very tough. Be careful when cutting. Place the pieces flat onto the prepared baking sheet.
Drizzle with oil, maple syrup and honey evenly over the squash.
Next, sprinkle the cinnamon, nutmeg and salt over the squash.
Use a brush to blend the toppings over the squash evenly (optional).
Bake for 25-35 minutes until the squash is tender.
Let cool for 10 minutes.