Easy Roasted Honeynut Squash (Print Version)
# Ingredients:
→ Main Ingredients
01 -
2 whole honeynut squash
02 -
1 tablespoon extra virgin olive oil
→ Seasonings & Herbs
03 -
1/2 teaspoon garlic powder
04 -
1/2 teaspoon dried thyme leaves
05 -
1/2 teaspoon dried rosemary
06 -
Sea salt and freshly ground black pepper to taste
→ Finishing Touch
07 -
1/4 cup freshly grated Parmigiano-Reggiano cheese
# Instructions:
01 -
Heat your oven to 400°F. Take a sharp chef's knife and carefully cut each honeynut squash in half from top to bottom. Use a spoon to scrape out all the seeds and stringy pulp from the center, creating clean cavities.
02 -
Arrange the squash halves cut-side up on a rimmed baking sheet or in a baking dish. Brush the exposed flesh generously with olive oil, making sure to coat the entire surface.
03 -
Evenly sprinkle the garlic powder, thyme, and rosemary across all four squash halves. Add half of the grated Parmesan cheese, then season well with salt and pepper.
04 -
Place the baking sheet in the preheated oven and roast for about 35 minutes, until the squash flesh is golden brown on top and completely tender when pierced with a fork.
05 -
Remove from the oven and immediately sprinkle the remaining Parmesan cheese over the hot squash. Serve right away while steaming hot for the best flavor and texture.
# Notes:
01 -
This recipe serves 2-4 people depending on portion size. If serving as your main side dish, one person might enjoy both halves of a squash.
02 -
Store any leftovers in the refrigerator for up to 3 days in an airtight container. Reheat in the microwave or back in the oven until warmed through.
03 -
Pairs beautifully with roasted chicken, grilled salmon, or any cozy protein, along with fresh greens or steamed vegetables for a complete meal.
04 -
Feel free to use fresh thyme and rosemary instead of dried - just use about double the amount and chop finely.
05 -
For a dairy-free version, simply omit the Parmesan or substitute with your favorite plant-based cheese alternative.