Heat over to 400°F. Line a baking sheet with parchment paper if using.
Cut each squash in half lengthwise. You many have to slice off a small piece of the top end with the stem attached because the stem itself is pretty tough and fibrous to cut through. Remove the seeds with a spoon or just use your hands.
Place honeynut squash halves on baking sheet, then drizzle with olive oil. Rub the oil all over the cut surfaces of the squash. Sprinkle with salt and place 1-2 garlic cloves in the hollows.
Roast until squash is tender and turnings golden brown at the edges, about 35 minutes. Remove baking sheet and allow squash to cool. Transfer roasted squash to serving plate.