What gives this roasted honeynut squash its unique flavor?

The combination of sweet maple syrup and a savory cinnamon-salt seasoning blend provides a distinct sweet and savory profile to the squash.

Can I use different squash varieties for this recipe?

While honeynut squash is specified, similar small, sweet squash like acorn or delicata could be substituted, though cooking times may vary slightly.

What are Za'atar Toasted Pepitas and are they essential?

Za'atar Toasted Pepitas are toasted pumpkin seeds seasoned with Za'atar spice. While optional, they add a crunchy texture and unique flavor; plain pepitas can be used as an alternative.

How should I store leftover roasted honeynut squash?

Store any leftover roasted squash in an airtight container in the refrigerator for up to 3 days, as indicated in the recipe instructions.

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Roasted Honeynut Squash
[Vegan]

CW By: Chay Wike

Author Bio

Preparing a meal is an act of love for yourself and the ones you share... Read More

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Plated roasted honeynut squash halves, caramelized and golden-brown, drizzled with olive oil and sprinkled with green Za'atar Toasted Pepitas.

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Discover more recipes with these ingredients

Roasted Honeynut Squash [Vegan]

4-6

Dairy Free

Vegan

Similar to delicata squash, the skin is thin and tender and can be eaten, so there is no need to peel it before roasting. Roasted with simple seasonings, honeynut squash becomes literally sweet like candy, and looks lovely on a platter sprinkled with pepitas.

Ingredients You Need for Roasted Honeynut Squash [Vegan]

1 teaspoon kosher sea salt
1/2 teaspoon ground cinnamon
4 small honeynut squash
2 tablespoons extra-virgin olive oil, plus more for serving
2 tablespoons maple syrup
1/4 cup Za’atar Toasted Pepitas or pepitas

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How to Prepare Roasted Honeynut Squash [Vegan]

Preheat the oven to 425°F, and line a baking sheet with parchment paper.
Combine the salt and cinnamon in a small bowl and mix.
Cut the hard top ends off the squash, then cut the squash lengthwise. Scoop out and discard the seeds.
Place the squash on the prepared baking sheet in a pile and drizzle with the olive oil and maple syrup. Toss them by hand, making sure to coat the vegetables evenly.
Sprinkle the cinnamon salt over the squash on both sides, making sure they are seasoned evenly. Spread out the vegetables, cut side down.
Roast for about 30 minutes, or until caramelized and fork-tender.
Transfer the squash to a serving dish, drizzle with more olive oil, and sprinkle with the toasted seeds.
Serve immediately, or store in an airtight container in the fridge for up to 3 days.