Roasting honeynut squash is so easy and simple! With mild and sweet flesh, this seasonal squash roasts up quickly and makes for an excellent Fall side dish.
Line a baking sheet with parchment paper, then cut each honeynut squash in half lengthwise. Scoop out the seeds and liberally brush olive oil on each cut side.
Sprinkle with salt and pepper and lay the thyme sprigs across each cut side. Bake for 20 minutes until fork tender.
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