Simple Roasted Honeynut Squash Recipe
This simple roasted honeynut squash recipe is an easy and delicious way to try these cute little squashes. Roasted honeynut squash presents beautiful on a platter and makes a perfect side dish for the fall season!
Ingredients
- 2-4 farm-fresh honeynut squash
- 1 tbsp melted butter plus more to serve
- 1/4 tsp garlic powder not garlic salt
- 1/4 tsp rubbed sage optional
Instructions
- Start by giving the squash a little scrub under running water to remove any dirt left by growing on the ground.
- Lay each squash on a sturdy cutting board and use a sharp knife to slice it in half, lengthwise. I leave the stem in tact, but you can cut it off if you prefer.Use a metal spoon or ice cream scoop to remove the seeds and pulp.
- Pour a little of the melted butter on each squash half and use your fingers to rub it in. Be sure to cover the entire surface of the squash.Sprinkle the garlic powder and sage evenly over each of the squash halves.
- Place the squash flesh side up on a large parchment paper lined baking sheet.Roast in the oven at 425 degrees Fahrenheit. This will take about 40 minutes for 3 squash. Adjust the cooking time up or down if you’re roasting more or less squash.
Notes
Every oven is different, so check the squash after 25 minutes of roasting to see how close they are to done. Honeynut squash are ready when fork tender and starting to brown