Roasted Honeynut Squash

by Carolyn Casner
Servings: 4


2 medium honeynut squash, halved lengthwise and seeded
4 teaspoons butter
1/4 teaspoon salt
1/4 teaspoon ground pepper
1/4 teaspoon ground cinnamon
4 teaspoons pure maple syrup (Optional)


Preheat oven to 425 degrees F.

Arrange squash halves cut-side up on a baking sheet. Place 1 teaspoon butter in each cavity. Sprinkle with salt, pepper and cinnamon. Roast until tender, 25 to 30 minutes. Drizzle with maple syrup, if desired.