Whole-roasted Honeynut Squash
If you've had a long day but can't wait until the weekend to cure your squash cravings, try this super simple method and let these famously sweet Honeynut squash do all the heavy lifting! Just turn on the oven and toss 'em in as soon as you get in the door, and the low and slow heat will bring out so many natural sugars and aromas, it'll shines as the lone ingredient in this recipe.
- 2 Honeynut squash
- Preheat oven to 300 F.
- When the oven is up to heat, place squash on its side on a parchment or foil-lined baking sheet. Bake for 2.5 to 3 hours. When done, the skin should be caramelized and fork tender. Let cool for at least 15 minutes.
- Cut in half lengthwise and scoop out and discard the seeds and any stringy flesh.
- Enjoy on its own, mashed, or on toast with some fresh ricotta. You can also drizzle on some maple syrup or sprinkle with sea salt or cinnamon.