Tender, caramelized honeynut squash pairs beautifully with
crunchy, cinnamon-spiced brittle for a cozy side dish that's
bursting with seasonal flavor. Perfect for holiday tables or a
comforting dinner at home!
Instructions
- Preheat oven to 425°F.
- Cut the squash in half lengthwise and remove the seeds.
- Whisk together the remainder of the squash ingredients. Spoon the oil mixture over the cut side of the squash squash, allowing the mixture to pool in the well of the squash.
- Roast in the oven for 35 minutes.
- Heat a skillet to medium heat. Add the pecans and pumpkin seeds to a dry skillet and toast, stirring occasionally, until fragrant and lightly browned. Add the brown sugar, melted butter and cinnamon to the skillet. Let the mixture cook, stirring frequently for about 1-2 minutes until the brown sugar is dissolved. Spread the hot mixture on top of a piece of wax paper to allow to cool.
- Remove squash from the oven. Place on a serving tray, crumble the brittle and sprinkle over top. Serve immediately.