Easy Roasted Honeynut Squash
Cut off the stem and cut the squash in half lengthwise.
Brush squash with olive oil and season with salt.
Bake squash for 30 minutes.
Use a spoon to carefully remove the seeds.
Season with pepper then serve and enjoy!
Enjoy with a weeknight dinner OR...
As a side for a holiday dinner.
About the Authors
We're Alec & Kat, the authors behind The Heirloom Pantry. We teach approachable, elevated recipes for the home cook, greatly inspired by our Japanese and Italian heritage.
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