Roasted Honeynut Squash

Tender & creamy, Roasted Honeynut Squash has a naturally sweet flavor that’s so yummy it will keep you coming back for more. The petite little squashes are easy to cook & make a fantastic fall side dish. 


Honeynut squash Olive Oil Salt and pepper

Preheat oven to 425°F. If using a toaster oven, adjust the cooking rack to the bottom position and select the BAKE setting. Lightly oil a pan or line with a silicone baking mat.

Rinse the squashes to remove any dirt and dry them well. Then carefully slice the squash in half lengthwise.

Once the squash is halved, use a spoon to scrape out the seeds and stringy pulp.

Rub a little oil onto all of the exposed flesh and season with salt and pepper. Place the squash halves flesh side down onto the prepared pan.

Roast until the flesh is a deeper color and a fork easily slides into the thickest part of the squash, about 15 to 25 minutes.

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