Ingredients
Scale
- 2 medium honeynut squashes (about 3–4 pounds total)
- 3 tablespoons olive oil (extra virgin if possible)
- 1 tablespoon pure maple syrup or honey (optional, for extra sweetness)
- 1 teaspoon ground cinnamon
- 1/2 teaspoon smoked paprika (adds a subtle warmth)
- Salt to taste (about 1 teaspoon)
- Freshly ground black pepper, to taste
- 2 cloves garlic, minced (optional for a savory touch)
- Fresh thyme or rosemary sprigs for garnish (optional)
If you don’t have honeynut squash, you can substitute with small butternut squash or even kabocha squash. Just remember that honeynut squash has a denser flesh, so cooking times might vary slightly. For a twist, swapping olive oil for browned butter adds a lovely nutty flavor that Mama Lou would have adored.
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it with olive oil.
- Carefully slice each honeynut squash in half lengthwise. Use a spoon to scoop out the seeds and stringy bits—Mama Lou always said this was the best part for the kids to help with because it felt like a treasure hunt.
- Cut the squash halves into 1-inch thick slices or cubes, depending on your preference. I like cubes for even roasting and caramelization.
- In a large bowl, whisk together the olive oil, maple syrup (if using), cinnamon, smoked paprika, minced garlic, salt, and pepper until well combined.
- Add the squash pieces to the bowl and toss gently to coat each piece evenly with the spiced oil mixture.
- Spread the squash in a single layer on the prepared baking sheet. Make sure pieces aren’t crowded to allow for proper roasting and caramelization.
- Roast in the preheated oven for 30-35 minutes, flipping halfway through. Look for a golden-brown color and tender texture—this is when the magic happens, and the squash starts to sing sweet and smoky notes.
- Remove from the oven and let it cool for a few minutes. Sprinkle fresh thyme or rosemary on top, if desired, for that herbal brightness that Mama Lou loved adding to her dishes.
- Serve warm, and watch how quickly this dish disappears at the table. Ouma always steals the biggest pieces first, claiming it “tastes like autumn in every bite.”
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
