Step 1

Heat the oven to 425°F. Carefully halve your honeynut squash and scoop out the seeds. Drizzle with a bit of oil and season generously with salt and pepper. Roast in the oven, skin side up on a foil lined baking sheet, for 25-30 minutes, or until browned and tender.

Step 2

While the squash is roasting, make your side dishes if desired. Quickly pickle your shallots: Place thinly sliced shallots in a small bowl with vinegar, sugar, and 2 tablespoons of water. Stir and let sit while you make the honeyed walnuts.Honey roast your walnuts: In a small non-stick pan, melt your butter along with the honey over medium heat. Add the walnuts and toss with the honey and butter until it bubbles and caramelizes. Remove the nuts from the pan and let cool completely.

Step 3

In a small bowl, mix together the yogurt, cucumber, and a pinch of cumin. Taste and season with salt and pepper. Swoosh onto a plate and add the squash on top. Garnish with the shallots and honeyed walnuts. Enjoy!