Roasted Maple Rosemary Honeynut Squash

Ingredients

• 3 honeynut squash (cut in half vertically)
• olive oil
• 1/3 cup chopped pecans
• 1 tablespoon chopped fresh rosemary
• 1 clove garlic (minced (use 2 if small))
• 1/4 cup pure maple syrup

Instructions

1. 1

   Preheat oven to 400℉ (or 200℃).

2. 2

   Line a rimmed baking pan with parchment paper.

3. 3

   Using a sharp chefs knife, cut the squash in half from top to bottom. Use a spoon to scrape out the seeds and stringy fibers.Optional: Save the seeds and roast in the oven or air-fryer.

4. 4

   Using a paring knife, make a crisscross hatch on the cut side of each squash half before brushing with olive oil and seasoning with salt.

5. 5

   Place cut-side down on a parchment lined, rimmed baking pan and roast on the middle rack of your preheated oven for 25 minutes.

6. 6

   Then carefully remove the pan from the oven. Use tongs to turn the squash so they are cut-side up. Season with freshly ground black pepper and add in 1/2 tablespoon of butter in each one.

7. 7

   Sprinkle with chopped pecans, chopped rosemary minced garlic overtop. Drizzle each one with pure maple syrup, making sure to get it into all the nooks and crannies.

8. 8

   Return the squash to the oven and continue roasting for another 10 to 15 minutes or until tender.

9. 9

   Transfer to a large platter and serve.