This oven roasted honeynut squash recipe needs very little seasoning to bring out its natural sweetness! Serve this veggie as a delicious side dish to your favorite entrees!
Clean the squash and remove the innards. Slice them into ¼-inch strips.
Line a large baking sheet with parchment paper and spray with cooking spray. Add the slices of squash to it and drizzle the oil on top. Add the seasonings and using your hands, rub the oil over each slice of squash.
Roast for 20-25 minutes, flipping halfway through.
Notes
TO STORE: Transfer leftover squash to an airtight container. Refrigerate for up to 5 days. TO REHEAT: Rewarm roasted squash in the oven preheated to 350F degrees. Alternatively, use the microwave. TO FREEZE: Flash freeze baked squash, then transfer it into an airtight container or bag and freeze for up to 3 months.