Spicy Roasted Honeynut Squash Recipe
A Mexican spice blend adds sweet-spicy flavor to tender, roasted honeynut squash!
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Ingredients
- 2 tablespoons brown sugar
- 1 teaspoon red chile powder - see Ingredient Notes above
- 2 teaspoons ground cumin
- 1 teaspoon ground cinnamon
- 1 teaspoon granulated garlic - or 2 minced cloves of garlic
- ½ teaspoon sea salt
- 4 small honeynut squash - or similar
- 4 tablespoons butter - melted
- ¼ cup olive oil
Instructions
- Preheat your oven to 425°.
- Add the brown sugar, spices, salt, and granulated garlic (if using) to a medium prep bowl. Stir to combine.
- Slice the squash in half lengthwise, and remove the seeds and fibers.
- Combine the melted butter, olive oil, and minced garlic if using. Brush the squash with the mixture.
- Generously sprinkle the squash with the spice blend.
- Place in the preheated oven, and roast until tender, rotating as needed (about 25-30 minutes).
- Garnish as desired and serve.
Notes
I provide additional recipe instructions in the "Instructions" section above the recipe card.
Don't throw away leftover spice blend! You can use it to season roasted chicken or veggies later. Store in an airtight container.
Nutrition
Serving: 1squash | Calories: 300kcal | Carbohydrates: 52g | Protein: 4g | Fat: 13g
NOTE: Macronutrients are an approximation only using unbranded ingredients and MyFitnessPal.com. Please do your own research with the products you’re using if you have a serious health issue or are following a specific diet.
Did you make this recipe? Please leave a comment and/or star rating! Email us with any questions: tamara@beyondmeresustenance.com