This four- product roasted honeynut pumpkin recipe is a simple, good side dish. For a delightful vegetarian side full of vitamins and flavors, simply cut and roast. Why Create This Recipe? One-pan – that’s best! This autumn squash recipe only requires one dish. Little meals required! Just four basic ingredients are all you need for this quick side dish, which is simple. Easy customization: I offer some ideas below for how to simply change the flavor of this roasted honeynut pumpkin. What Is Honeynut Squash? Butternut squash is a smaller, sweeter, and more sweet niece of the chestnut squash. Honeynut zucchini may appeal to those looking for an enhanced version of butternut squash because of its smaller size. Its size and natural sweetness make it popular for single-serve part meals like this one because of how wonderful and nuts it is. Ingredients required for honeynut pumpkin If you ca n’t find honeynut squash, check out the suggestions below. To make it easy to distribute on your zucchini, you’ll want to melt some coconut oil. The best pairing is caramel and honeynut pumpkin. Salt: If you’re monitoring potassium levels, you can reduce or remove them to enhance flavors. How to prepare honeynut stalks for roasting Place honeynut stalks on a baking sheet with the sides facing upward. Coconut oil is used to crush honeynut squash’s internal body. Sprinkle salt and cinnamon properly. STEP 2: Roast SquashPreheat the oven for 25 to 30 minutes or until caramelized and sweet. Easy Replacements and SubstitutionsThis honeynut squash is delightful raw, but here are some easy substitutions and substitutes. Add herbs: You can sprinkle fresh herbs like basil, parsley, or even rose on top when pumpkin is finished roasting. Put a pinch of red chilli flakes to season this roasted honeynut pumpkin. Put some nuts to your pumpkin to give it some crunch. Just be sure to add them as soon as they are finished cooking because you do n’t want them to burn. Pro-tip: coconut particles are an amazing improvement! FAQsCan I use a unique pumpkin? Definitely! Although cooking times may vary, honeynut zucchini may be substituted for any other type of squash. Butternut squash, delicata squash, acorn pumpkin or kabocha pumpkin are all great alternatives. Where do I get honeynut pumpkin? Most food stores carry it, which is where you can find it. It can be found at our neighborhood house and at Full Foods. Grab a few smaller butternut squashes if you ca n’t find honeynut squash. May I double the meal? Definitely! If desired, you can easily double or even triple this dish. Do I have to fruit my pumpkin? Nope! I roast the skin while ensuring that the dish is simple. If you want to take honeynut squash, you may definitely. The skin is edible. Otherwise, you may just leave the skin and have the insides. What To Pair with Honeynut Squash? This roasted honeynut squash may be eaten on its own, but here are some suggestions for an appetizer to go with it. Instructions for storage This honeynut squash is ideal served clean, but it can be kept in an airtight container in the refrigerator for up to three days. In a micro or range, heat up. You could also cook the dish for two minutes in an air burner. More Good Side DishesPrintRoasted Honeynut Squash5 Stars4 Stars3 Stars2 Stars1 StarNo reviewsA good side dish made easy with this simple four product roasted honeynut pumpkin. For a delightful vegetarian side full of vitamins and flavors, simply cut and roast. Author: Davida LederlePrep Time: 5 minutesCook Day: 25 minutesTotal Day: 30 minutesYield: 4 ounces 1xCategory: SideMethod: RoastDiet: Vegan2 Honeynut squashes1 tbsp palm oil, melted1/4 oz cinnamonpinch of saltPreheat oven to 425 degrees F. and line a baking sheet with parchment paper. Cut the seeds out of your honeynut stalks and cut them in half. Place honeynut stalks on a baking sheet with the sides facing upward. Coconut oil is used to crush honeynut squash’s internal body. Sprinkle sugar and cinnamon properly. Roast in pan for 25-30 mins or until caramelized and sweet. Store for up to three days in an airtight vessel in the refrigerator.

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