Roasted Honey Nut Squash
2 medium honey nut squash, halved lengthwise and seeded
4 teaspoons butter
¼ teaspoon salt
¼ teaspoon ground pepper
¼ teaspoon ground cinnamon
¼ teaspoon nutmeg
4 teaspoons raw honey
½ cup of chopped pecans
I was first introduced to honey nut squash at a little restaurant in New York City. I instantly fell in love with the hint of sweetness this little squash naturally produces. This has now become a family favorite.
Cut the honey nut squash in half. Scoop out any seeds and discard. Place squash halves cut-side up on a baking sheet.
Place 1 teaspoon butter inside the squash. Sprinkle with salt, pepper, nutmeg, and cinnamon.
Roast until tender, 25 to 30 minutes till squash is soft.
Drizzle with honey, and pecans. Place back in the oven for 5 minutes .
Serve and enjoy!