Preheat oven to 400 degrees F. and line a rimmed baking sheet with parchment paper, set aside.

Carefully cut the honeynut squash in half lengthwise.

Scoop out the seeds and stringy insides of the squash.

Add the squash to the baking sheet, cut side up.

Brush olive oil onto the cut side of the squash and sprinkle each half with kosher salt and black pepper.

Flip the squash over so the cut side is down on the parchment paper.

Add the squash to the preheated oven and roast for 20-25 minutes.

The squash is ready when it can easily be pierced with a fork.

Remove from the oven, use immediately, or let cool and use later.