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Recipe Instructions:

Ingredients
2 medium honeynut squash (halved lengthwise, 10 ounces each)
1 tablespoon salted butter (softened)
1/4 teaspoon cinnamon
4 teaspoons pure maple syrup
2 tablespoons pecans (chopped)
Instructions
Preheat oven to 425F. Scoop the seeds out of the squash and discard.
Arrange squash halves cut-side up on a baking sheet. Spread the butter evenly over the top and in each cavity.
Sprinkle with pinch of salt and cinnamon.
Roast until tender in the center of the oven, 35 to 38 minutes.
Drizzle each half with 1 teaspoon maple syrup and 1/2 tbsp chopped pecan, serve hot.