Roasted Honeynut Squash Recipes

ROASTED HONEYNUT SQUASH

Steps:

• Set the oven rack to the center position and preheat to 400ºF (204ºC).
• Wash and thoroughly dry the honeynut squash. Place the squash on a sturdy cutting board. Use a sharp chef's knife to trim the stem and bottom.
• Starting at the larger side of the squash, carefully cut in half lengthwise, using small rocking motions. Use a spoon to remove the seeds. Peel the skin off of each squash half.
• Place the squash cut-side down on the cutting board. Place two chopsticks or spoon handles on each side. Carefully cut ⅛-inch thick slices down the squash's length, making sure not to cut all the way through. This process creates a Hasselback appearance. Repeat with the remaining squash.
• Line a large baking sheet with foil. Lightly grease the foil with olive oil, use a paper towel to spread evenly.
• Place the squash cut-side down on the sheet pan. Evenly brush the flesh with 1 tablespoon of olive oil. Season with salt and pepper. Roast for 20 minutes, then remove from the oven.
• In a small bowl, melt the butter. Whisk in the maple syrup, cinnamon, nutmeg, and ginger. Gently brush about half of the mixture over each squash. Bake for 5 minutes.
• Brush the squash with the remaining mixture. Roast until squash is fork-tender, and the glaze sticks to the surface, about 5 to 10 minutes. Garnish with chopped walnuts and thyme.