Baby Butternut Squash

Last Sunday, my husband and I biked to Sport Hill Farm, one of our favorite places in our hometown of Easton, CT.  It was a cold and blustery fall day, so we were happy to warm up in the market farmhouse.  My eye was caught by the cutest squash I have ever seen: a miniature variety of butternut squash called honey nut.  I decided to throw a few in my backpack, alongside fresh eggs and cider, and later roasted them up for supper. I enjoyed these personal-sized squash so much I wanted to share the recipe with you!

If you can’t find tiny honey nuts, you can use acorn or even regular butternut squash instead. Just use a little more olive oil and, if you’d like, maple syrup.  Both cucurbita varieties are loaded with vitamin A (especially butternut squash) and vitamin C, as well as phytonutrients and antioxidants.

Enjoy for lunch, dinner, or even as a savory breakfast or snack.

Roasted Baby Butternut Squash

Serves 2-4

Ingredients

  • 2 Honey Nut Squash
  • Just under 2 teaspoons Olive Oil
  • Just under 2 teaspoons Maple Syrup
  • Salt
  • Pepper
  • Cinnamon
  • Nutmeg

Instructions

  1. Preheat oven to 425º.  Scrub and then halve the squash.
  2. Use a soup spoon to scoop out the seeds.
  3. Place on a baking sheet and drizzle just under a teaspoon of olive oil and maple syrup in the well of each half.  Sprinkle with salt, pepper, cinnamon, and nutmeg.
  4. Cover with foil and roast for 35-40 minutes.  Then, remove the foil and roast for another 5-10 minutes.
  5. Enjoy!

 

 

Recipe & photos by Sophie Slater