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Roasted honeynut squash halves on a pan
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Simply Roasted Honeynut Squash

Course sides, Vegetable
Cuisine American
Prep Time 5 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Servings 8 servings

Ingredients

  • 4 honeynut squash, stem removed, cut in half, seeds removed
  • 8 small sections of fresh rosemary
  • 10-14 small leaves of fresh sage
  • olive oil
  • salt & pepper

Instructions

  • Preheat oven to 400 °F. Lay each half of squash face up in a sheet pan. Rub lightly with olive oil, season with salt and pepper, then arrange some of the rosemary and sage leaves on each piece.
  • Roast in the oven on convection setting for 30-45 minutes until tender all the way through. Serve as-is or scoop the flesh out of the skin and serve in a bowl. Enjoy warm.