It turns out my new love is these precious baby honeynut squash. Wowza! They are so delicious...sweet and creamy and just so savory and comforting! I've been eyeing these little honeynut squash in cookbooks for awhile now, but I just saw them at Costco yesterday and I might've squealed. They're so little they fit in your hand and well, I knew instantly that I was making Ina's Maple Roasted Honeynut Squash!
Be careful cutting them in half lengthwise, because it is quite difficult and we don't want any accidents. That would just get in the the way of your complete and total enjoyment of these little precious gems! 
I've seen recipes where you can top these beauties with toasted nuts and/or seeds, cheeses, and all things spicy like chipotle or red pepper flakes. HOWEVER, I would urge you to try Ina's recipe, made simply with: the squash, butter, brown sugar, maple syrup, and salt and pepper. It simply can't be beat. These are just so dang good. They're like addictive good. Sweet and savory, creamy, and just oh so comforting. The little squash cavity holds all the buttery brown sugar goodness and you can just spoon bites and dunk it away. It is insanely delicious. Trust me, because I was meant to eat one half and I ended up eating two halves, or one whole baby squash. If you're a squash lover, please get your hands on these babies and try this recipe. It's heavenly!
Maple Roasted Honeynut Squash
Adapted from Food Network
by Ina Garten
Serves 6
3 honeynut squash (2-1/2 to 3 pounds total)
4 tablespoons (1/2 stick) butter, small diced
4 tablespoons light brown sugar
salt and freshly ground black pepper
pure maple syrup
Preheat the oven to 400F. Cut the squash in half lengthwise through the stems. Scoop out and discard the seeds. Place the squash halves on a sheet pan, cut-sides up, distribute the butter and brown sugar evenly among the cavities of each and sprinkle generously with salt and pepper. Roast for 30 to 40 minutes, until tender. Drizzle with maple syrup and serve hot.
Pumpkin Party @ IHCC
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