Roasted Honeynut Squash

​​I like to call this candy on a plate. When it’s roasted, it gets a very caramely taste. That’s not even a word, but who cares-you know what I mean. ☺ This is also one of the simplest side dishes you can make, especially to wow your guests.

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All it takes is one cut down the middle, and a scoop out of the seeds once it’s cooked. Talk about low maintenance. Sign me up.

Ingredients:
2 honeynut squash, halved lengthwise, seeds kept inside
1 T evoo
¼ - ½ t sea salt

Directions: 

1. Preheat oven to 375F convection. (400F if no convection) Cover sheet pan with parchment paper.
2. Drizzle evoo and sprinkle sea salt on flat sides of squash. Rub any excess evoo on outside of squash to prevent it from burning. 
3. Place flat side of squash down on parchment paper on baking sheet. 
4. Bake for 40-45 minutes, or until squash is soft when you push on the skin. You want it to get slightly caramelized. 
5. Remove from the oven and turn squash over. Scoop out the seeds and it’s ready to devour. 
6. Enjoy!