Honey Nut Squash

Honey nut squash tends to be smaller, with one split lengthwise feeding two as a side dish. Our Machu Picchu rub works great because the cumin adds a kick and the lime gives it a fresh finish. This dish is also a good Thanksgiving alternative to sweet potatoes, if you're looking to switch things up this holiday season. You can use butter, but this version uses olive oil spray - it's easy to use and easy on your heart.

Ingredients

• Honey nut squash, 1 per 2 servings, split lengthwise and cleaned of seeds
• Olive oil spray
• Macchu Picchu seasoning
• Salt and fresh cracked pepper 
• Brown sugar

Directions

• Preheat oven to 375 degrees 
• Lay squash halves out on a sheet pan flesh side up
• Spray with olive oil (or brush)
• Sprinkle liberally with Macchu Picchu 
• Season with salt and pepper 
• Sprinkle lightly with brown sugar (about 1-2 tbl per side)
• Roast until tender - it should take around 1/2 hour