This easy Hassleback Honeynut Squash recipe is the perfect holiday side made with the sweetest, most delicious squash baked with olive oil and sea salt and topped with crispy sage. It’s AIP, paleo, vegan and whole30 compliant.
- 1 honeynut squash
- 5 TBSP olive oil, divided
- 8 sage leaves
- sea salt
- Preheat the oven to 425 degrees F.
- Using a peeler, remove the skin from the squash. Halve it lengthwise and scoop out the seeds.
- Rub with 1 TBSP olive oil and season with salt.
- Place squash halves into a casserole dish or a large baking sheet and roast until the squash begins to soften, 10 – 12 minutes.
- Remove the squash from the oven and transfer to a cutting board, cut sides down.
- Position two wooden spoons or chopsticks on the outer side of each squash half. (This is to prevent your knife from going all the way through while slicing)
- Using a sharp knife, cut deeply through your squash halves crosswise, ensuring not to cut all the way through.
- Return the squash to the baking sheet, brush with additional 1 TBSP oil and bake for ~ 30 minutes more until the squash is tender.
- As squash bakes, heat remaining 3 TBSP olive oil on medium-high heat in a small skillet
- Once the oil is hot, add sage leaves and stir them in the hot oil for ~ 15 seconds – do not let them to brown.
- Remove from heat and cool on a piece of paper towel to allow them to become crispy.
- Once the squash is roasted, top with crispy sage leaves and additional sea salt.
- Serve warm
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Sides
Keywords: aip, paleo, vegan, whole30, sides, holiday sides, squash, hassleback squash, honeynut squash