# Roasted Honeynut Squash with Pumpkin Seed Pesto - Made In

Roasted honeynut squash gets a savory-sweet finish from a bright, nutty pumpkin seed pesto with parsley, Parmesan, and lemon.

Honeynut squash, a small, sweet relative of butternut squash with thin, edible skin, is naturally rich, so it doesn’t need much to turn it into a standout side. Roasting the squash in halves lets the cut sides caramelize while the flesh becomes tender and creamy. A rustic pesto made with pumpkin seeds, parsley, Parmesan, and lemon adds freshness and savory depth, while toasted pine nuts bring extra crunch.

If you can’t find honeynut squash, use small butternut or delicata squash instead. No pumpkin seed oil? Substitute extra-virgin olive oil.

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URL: https://madeincookware.com/recipes/roasted-honeynut-squash-pumpkin-seed-pesto