Preheat the oven to 400°F (200°C) and line a rimmed baking sheet with parchment paper.

Using a sharp knife, halve the squash lengthwise (stem to base). To cut lengthwise, start the cut in the center of the squash and cut towards the base (while securely holding the opposite end). Rotate the squash and again, start in the center but this time cut towards and through the stem. (If the squash it too difficult to cut through, see recipe notes below.)

Using a spoon, scoop out and discard the seeds and pulpy insides.

Drizzle the cut side of the squash halves with oil or use a brush to apply a thin layer. Season with a generous sprinkle of fine sea salt and freshly ground black pepper or to taste.

With the honeynut squash halves cut side face down, roast for 20 to 25 minutes or until a fork can easily pierce through the skin to the fleshy inside. Remove from the oven and carefully flip the squash halves over, lifting from the top half of the squash. The sides along the base (or fashioned bowl) will be the most fragile. Serve immediately (or see recipe notes on how to store and reheat).

To Enjoy: Using a fork, dig into the fleshy inside. Don’t worry if you find yourself scraping all the goodness down to the skin. Totally acceptable!