Roasted Honeynut Squash is the perfect healthy side dish for fall. Honeynut squash halves are drizzled with olive oil, salt, pepper and savory herbs and roasted until tender and caramelized. Includes instructions for the Oven, Air Fryer or the Microwave.
Slice the washed squash in half vertically (lengthwise). You can try microwaving the squash first to soften the skin if it is too difficult to cut through. Using a sharp paring knife, make several slits around the squash. This will allow steam to escape. Microwave on high for 30 seconds to 1 minutes then allow it too cool before cutting OR see below for microwaving the entire squash without cutting.
Place the seasoned squash halves on a greased or parchment lined rimmed baking sheet.
Preheat the oven to 400F and roast the squash for 20-25 minutes, or tender enough that you use your fork to easily pierce through the skin to the fleshy inside.
Remove from the oven and serve hot or stuff with your favorite ingredients.
Place the squash halves in the air fryer basket.
Air fry the squash at 400F for 12-13, or tender enough that you use your fork to easily pierce through the skin to the fleshy inside.
Allow to cool slightly before removing from the air fryer and serve hot.
Using a sharp paring knife, make several slits around the squash. This will allow steam to escape.
Place the squash on a microwave-safe dish and place in the microwave.
Microwave on high for 10 – 12 minutes.
Remove the squash carefully and allow to cool enough to handle.
Cut the squash in half lengthwise and remove seeds and scoop the flesh from the skin.
Alternatively, remove the skin from the flesh with a vegetable peeler or paring knife, cut in half lengthwise and dice.