Honeynut Squash Streusel

streusel topping

1. I use a food processor or convenience, but you can do this by hand if you prefer. I load everything into the processor and pulse until it becomes an even, fine crumble. Refrigerate while you prep your squash.

squash

1. Preheat oven to 425°F Line your baking sheet with parchment paper or foil.
2. Slice the squash in half lengthwise. You’ll need a large sharp knife. Just slice the squash from stem to stern. Scoop out the seeds and stringy parts.
3. Place the squash halves, cut side up, on your lined baking pan. Add a pat of butter to each of the 4 cavities and sprinkle with salt and pepper.
4. Roast the squash, basting with the melted butter, until tender, about 30 minutes, depending on the size of your squash.
5. Remove the squash from the oven and top each half generously with the streusel. I like to mound it up because it will shrink down as it bakes. Note: you may not need all of the streusel depending on the size of your squash. Extra streusel can be frozen.
6. Pop the squash back in the oven for another 10-12 minutes until the topping is golden. If you notice that you didn't put quite enough on and it is shrinking down during baking, just add more about halfway through.
7. Serve the squash right away, while piping hot.