This is a must-try recipe for roasted honeynut squash! Wedges of sweet, rich-tasting honeynut squash are baked with Parmesan breadcrumbs until tender. Serve this savory dish as a holiday side, drizzled with a zesty green herb sauce or your favorite pesto.

Slice a thin piece off the top and bottom of your honeynut squash.

Stand the squash on its base.

Cut the squash in half lengthwise and scoop out the seeds.

Slice into halves or 2-inch wedges

Toss with olive oil on a sheet pan and bake until tender.

Sprinkle with a crunchy topping of Parmesan cheese and panko crumbs and put the pan back in the oven until the crumbs are golden.

Serve with zesty fresh salsa verde, or save time and use your favorite prepared pesto sauce.