Roasted Honeynut Squash Recipe
A simple roast of these tiny squash is all you need because they're already so sweet and flavorful!
Servings: 4 servings
Ingredients
- 4 honeynut squash skin thoroughly scrubbed
- 2 tablespoons olive oil
- Kosher salt
- 4 cloves garlic
Instructions
- 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.
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Notes
Leftover Roasted Honeynut Squash will keep in an airtight container in the refrigerator for 3 days.