Cinnamon Apple Honeynut Squash -A Fall Delight

It's officially fall! So it's out with the zucchini and in with the winter squash!

This cinnamon apple honeynut squash recipe is an easy and delicious way to enjoy these sweet little winter "honeynut squashes" that are now seasonally available in supermarkets and farmer's markets.

I was at my local farmers market last week and spotted a farmer selling honeynut squash. I had never cooked one before, so I picked one up—and now I wish I had bought more! It was absolutely delicious.

If you are thinking that it is a mini butternut squash, it's not!! Honeynut squash is a hybrid made by crossing two other winter squashes: butternut and buttercup. The buttercup gives the flesh a heavier consistencyand the skin is softer to cut.  

It looks like a miniature butternut squash and has a naturally sweet, creamy flavor. It's also the perfect size for one or two portions, and it cooks surprisingly quickly. This honeynut squash takes just about 20 minutes to bake, making it an easy side dish for a weeknight dinner.

I actually enjoyed turning on the oven this morning. It was only 39 degrees outside, and we haven't turned on the heat yet, so the warmth from the oven felt pretty good!

Like most winter squash, honeynut squash is a nutrient-rich vegetable. It's particularly known for its beta-carotene, fiber, vitamin C, and potassium. And because it has so much natural sweetness, you don't need to add sugar to make it delicious.

However, I wanted to fancy it up a little, so I turned this simple roasted honeynut squash into a colorful fall side dish. I sprinkled the squash with cinnamon and topped it with grated red apple,  along with some frozen pomegranate seeds that comes in a bag frozen from Wegmans.

Frozen pomegranate seeds in bag - so convenient to use as needed 

Grated apple, cinnamon, and pomegranate seeds

The combination of sweet squash, crisp apple, cinnamon, and juicy pomegranate seeds was delicious. It smelled so appealing  that I could hardly wait to dig in!

Ingredients: 

1 honeynut squash

Directions: 

Preheat oven to 400 degrees

Wash the squash well and cut in half. Scoop out the seeds. Use a fork and pierce both halves a few times. Place face down on a parchment covered cookie sheet. Bake for 15-20 until squash is soft. 

This cinnamon apple honeynut squash makes a simple, healthy side dish that's perfect for fall and winter. It's easy enough for a regular weeknight but pretty enough to serve when you're having guests.

Next time, I may think of creating a recipe to make stuffed honeynut squash. 

Have you ever made the honeynut squash? How do you prepare it? 

My Notes: 

1. The frozen pomegranate seeds defrosted in minutes

2. I did not peel the apple for the grated apple

3.  This squash is very easy to cut and scoop

4. All of my recipes are gluten-free, vegan, and oil-free (after 2021)