Honeynut squash is a really delicious squash that is a hybrid of butternut and buttercup squash. They are small, so it is a perfect individual side dish for Thanksgiving. I love serving different side dishes for Thanksgiving along with the traditional things that my family expects.
Cut the honeynut squash in half and deseed. Score the squash in a crosshatch pattern.
Season with garlic powder, nutmeg, cinnamon, thyme, salt and pepper. Rub the seasoning into the cuts in the squash. Place on a parchment lined baking sheet cut side down and roast at 400F for 20 minutes or until fork tender.
Flip the squash over and drizzle with honey. Place back into the oven at 425℉ for another 8-10 mins.
Once out of the oven, drizzle with gorgonzola cream and sprinkle with pecans.