Ingredients

The following ingredients have 8 Servings
  • 2 honeynut squash (about 14 to 16 ounces each)
  • 1 tablespoon olive oil (plus more for greasing)
  • kosher salt (as needed for seasoning)
  • Black pepper (as needed for seasoning)
  • 1 tablespoon unsalted butter
  • 2 tablespoons pure maple syrup
  • ¼ teaspoon ground cinnamon
  • ⅛ teaspoon ground nutmeg
  • ⅛ teaspoon ground ginger
  • 2 tablespoons chopped walnuts
  • 1 teaspoon chopped thyme

Instruction

  • Set the oven rack to the center position and preheat to 400ºF (204ºC).
  • Wash and thoroughly dry the honeynut squash. Place the squash on a sturdy cutting board. Use a sharp chef’s knife to trim the stem and bottom.
  • Starting at the larger side of the squash, carefully cut in half lengthwise, using small rocking motions. Use a spoon to remove the seeds. Peel the skin off of each squash half.
  • Place the squash cut-side down on the cutting board. Place two chopsticks or spoon handles on each side. Carefully cut ⅛-inch thick slices down the squash's length, making sure not to cut all the way through. This process creates a Hasselback appearance. Repeat with the remaining squash.
  • Line a large baking sheet with foil. Lightly grease the foil with olive oil, use a paper towel to spread evenly.
  • Place the squash cut-side down on the sheet pan. Evenly brush the flesh with 1 tablespoon of olive oil. Season with salt and pepper. Roast for 20 minutes, then remove from the oven.
  • In a small bowl, melt the butter. Whisk in the maple syrup, cinnamon, nutmeg, and ginger. Gently brush about half of the mixture over each squash. Bake for 5 minutes.
  • Brush the squash with the remaining mixture. Roast until squash is fork-tender, and the glaze sticks to the surface, about 5 to 10 minutes. Garnish with chopped walnuts and thyme.