Brown Sugar Roasted Honeynut Squash
The options for serving these easy-to-make squash are endless—they pair well with so many meals!
Foto: Half Baked Harvest
Ingredients
- 4 honeynut squash, halved lengthwise and seeded
- 6 tablespoons salted butter, melted
- 1/3 cup canned crushed pineapple
- 2 tablespoons dark brown sugar
- 1 teaspoon cinnamon
- 1 teaspoon chipotle chile powder
- 2 tablespoons salted butter
- 12 fresh sage leaves
- flaky sea salt
Steps
-
1. Preheat the oven to 425° F.2. Arrange the squash cut side up on a baking sheet. In a bowl, mix the melted butter, pineapple, brown sugar, cinnamon, chile powder, and salt. Rub the squash all over with half of the butter sauce. Flip the squash over and bake 20 minutes. 3. Remove the squash from the oven. Turn them over, add the remaining butter sauce. Bake another 10 minutes, until caramelized. 4. Meanwhile, in a skillet, cook the soft butter and sage until the butter is brown and the sage crispy. 5. Serve the squash warm topped with crispy sage and extra sea salt!
Nutrition Facts (per serving)
Macronutrients
*DV = Daily Value based on a 2,000 calorie diet
💰 Cost Estimate
📋 Price Breakdown (11% ingredients detected)
| Ingredient | Amount | Unit Price | Subtotal |
|---|---|---|---|
| honeynut squash | 4 | - | - |
| salted butter | 6 tablespoons | - | - |
| canned crushed pineapple | 0.3333333333333333 cup | - | - |
| dark brown sugar | 2 tablespoons | - | - |
| cinnamon | 1 teaspoon | - | - |
| chipotle chile powder | 1 teaspoon | Rp 8.000/100g | Rp 400 |
| salted butter | 2 tablespoons | - | - |
| fresh sage leaves | 12 | - | - |
| flaky sea salt | - | - | - |
*Estimated market prices, may vary by region
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