This recipe just screams autumn. It looks pretty on the table, is delicious and showcases seasonal produce beautifully. I was given a bouquet of sage and rosemary from a friend’s garden, and this was a tasty way to use it.
Honeynut squash are butternut’s smaller, sweeter cousin, but if you can’t find them, any varietal works with this recipe — delicata, acorn, kabocha, et cetera.
We had it with baked salmon, but this dish goes with just about anything!
4 honeynut squash, cut in half, seeds removed
1 tablespoon olive oil
Sprinkle of salt and pepper
2 tablespoons chopped fresh rosemary leaves
2 tablespoons chopped fresh sage leaves
Heat your oven to 375 degrees F. Line a baking tray with parchment.
Place the squash, cut side up, on the parchment, and coat it lightly with olive oil (use a brush if desired). Sprinkle it with salt, pepper and fresh herbs.
Roast the squash for 45 minutes until done; it should be soft throughout when pricked with a fork.