Description
A simple savory roasted honeynut squash recipe with olive oil, garlic, thyme, rosemary, and Parmesan. Ready in 45 minutes.
Ingredients
Scale
- 2 honeynut squash
- 1 tablespoon olive oil
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1/4 cup grated Parmesan cheese (Parmigiano-Reggiano recommended)
- Salt and pepper, to taste
Instructions
- Preheat oven to 400°F (200°C): Preheat oven to 400°F (200°C).
- Using a large chef's knife, slice each honeynut squash in half lengthwise: Using a large chef's knife, slice each honeynut squash in half lengthwise. Scoop out the seeds and stringy flesh with a spoon.
- Place the squash halves, face side up, in…: Place the squash halves, face side up, in a baking dish or on a lined baking sheet.
- Brush the cut surface of each squash half with olive oil: Brush the cut surface of each squash half with olive oil.
- Sprinkle the garlic powder, thyme, and rosemary evenly over the squash: Sprinkle the garlic powder, thyme, and rosemary evenly over the squash. Top with half of the grated Parmesan, then season generously with salt and pepper.
- Transfer the baking dish to the oven and…: Transfer the baking dish to the oven and bake for approximately 35 minutes, or until the squash is lightly browned and tender all the way through.
- Remove squash from the oven and top with the remaining Parmesan: Remove squash from the oven and top with the remaining Parmesan. Serve hot.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Side Dish