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
- 2 Honey Nut Squash
- Just under 2 teaspoons Olive Oil
- Just under 2 teaspoons Maple Syrup
- Preheat oven to 425º. Scrub and then halve the squash.
- Use a soup spoon to scoop out the seeds.
- 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.
- Cover with foil and roast for 35-40 minutes. Then, remove the foil and roast for another 5-10 minutes.
Recipe & photos by Sophie Slater