Honey Nut Squash is a type of butternut squash. It is harvested in the fall and makes a lovely addition to an autumn dinner. It is smaller in size, a light brownish orange in color, and the flesh is a deeper orange. It has a sweeter, nuttier flavor than butternut squash.
What does honey nut squash have to offer: It is a good source of vitamin A and beta-carotene; it contains more beta carotene than butternut squash. It is also a good source of B vitamins, and contains calcium, copper, iron, phosphorus, potassium, and zinc.
Roasted Honey Nut Squash
Ingredients:
2 medium Honey Nut squash, halved lengthwise and seeded
4 teaspoons butter or olive oil
1/2 teaspoon salt
1/2 teaspoon ground pepper
1/2 teaspoon nutmeg
1 tablespoon ground cinnamon
4 teaspoons honey (optional)
Preparation:
1. Preheat oven to 425 degrees.
2. Combine the nutmeg, cinnamon, salt, and pepper and set aside.
3. Cut the butternut squash in half and scoop out the seeds. (You can roast the seeds if you like or discard them).
4. Place the butter in the cavity of each squash half. ½ tablespoon in each.
5. Sprinkle the spices over the squash.
6. Place squash on baking sheet and bake for 25-30 minutes. Until squash is tender.
7. Remove from oven and drizzle honey over each squash (optional.
Serve and enjoy!