ROASTED HONEYNUT SQUASH WITH ZA’ATAR AND honey
Preheat your oven to 425 degrees Fahrenheit. Line a rimmed baking sheet with aluminum foil (which makes your clean up easier later on.)
Remove the tough outside skin of the squash with a peeler. Cut off the ends, slice it down the middle, and remove the seeds and stringy inside. Cut your squash into bite size chunks, about one inch long. In a large bowl, combine the squash cubes with the rest of your ingredients, tossing so that each piece is evenly coated.
Roast in the oven for 30 minutes, gently flipping the squash over with a spatula after the first 15 minutes, so that the edges of the squash get a chance to turn brown and caramelize.
Serve alone as a side dish, or mixed with cooked farro, lentils and goat cheese for a warm fall salad.
6 cups Imperfect honeynut squash, peeled, seeded, and cut into cubes
2 Tablespoons extra virgin olive oil
2 teaspoons za'atar (feel free to substitute dried thyme and/or oregano)
1/2 teaspoon kosher salt,
1/4 teaspoon cayenne, ground red pepper
1/4 teaspoon ground black pepper
1 teaspoon honey