Can I use a different squash?

Absolutely! Baking times may vary but you can sub in any type of squash in place of honeynut squash. Butternut squash, delicata squash, acorn squash or kabocha squash are all great options.

Where do I find honeynut squash?

You can find it at most grocery stores. I've seen it at Whole Foods and our local coop. If you can't find honeynut squash grab a couple smaller butternut squashes.

Can I double the recipe?

Absolutely! You can easily double or even triple this recipe if desired.

Do I have to peel my squash?

Nope! For ease of the recipe I leave the skin on while roasting. The skin of honeynut squash us edible so if you'd like to eat it you certainly can. Or else you can simply eat the inner flesh and leave the skin.

Roasted Honeynut Squash

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A healthy side dish made simple with this easy four ingredient roasted honeynut squash. Just slice and roast for a delicious veggie side full of healthy goodness and flavor.

Author: Davida Lederle
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Yield: 4 servings 1x
Category: Side
Method: Roast
Diet: Vegan

Ingredients

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2 Honeynut squashes
1 tbsp coconut oil, melted
1/4 tsp cinnamon
pinch of salt

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Instructions

Preheat oven to 425 degrees F. and line a baking sheet with parchment paper.
Slice your honeynut squashes in half lengthwise and discard of any seeds.
Place honeynut squashes cut side up on baking sheet.
Brush inner flesh of honeynut squashes with coconut oil.
Sprinkle evenly with cinnamon and salt.
Roast in oven for 25-30 mins or until caramelized and tender.
Store in an airtight container in the fridge for up to 3 days.

Find it online: https://www.thehealthymaven.com/roasted-honeynut-squash/