This roasted honeynut squash recipe combines ginger, maple syrup, and thyme for a delicious fall side dish. It's gluten-free and dairy-free, perfect for any gathering. The presentation is beautiful, making it a standout dish on your table.
1: Preheat oven to 400°F.
2: Combine olive oil, maple syrup, ginger, salt, and thyme in a medium-sized bowl and whisk well.
3: Add squash cut side up to a parchment-lined baking sheet and drizzle with half of your maple ginger sauce.
4: Brush over squash to coat evenly.
5: Bake for 60 minutes, basting every 20 minutes.
6: Remove from oven, transfer to serving dish, drizzle with remaining sauce and finish with flaky sea salt before serving.
