This roasted honeynut squash recipe is made with warming spices, whipped goat cheese, and finished with hot honey and pumpkin seeds.
Preheat the oven to 425°F and set out a small baking sheet.
Cut each honeynut squash into quarters, then scoop out and discard the seeds. Transfer the squash to a large mixing bowl.
In a small mixing bowl or measuring cup, mix the olive oil, apple cider vinegar, maple syrup, salt, pepper, chili pepper, cinnamon, and garlic powder. Drizzle the olive oil mixture over the honeynut squash and toss to coat each side.
Transfer the squash to the baking sheet, flesh side up. Roast the honeynut squash for 20-25 minutes, until the squash is fork tender.
While the honeynut squash is roasting, add the goat cheese and heavy cream to a medium mixing bowl. Use a spoon or silicone spatula to mix the heavy cream into the goat cheese, stirring until a smooth consistency is reached.
Spoon the whipped goat cheese onto the bottom of a serving plate and then arrange the roasted honeynut squash onto the cheese.
Drizzle hot honey over the top, to taste, sprinkle the chopped roasted pumpkin seeds and a pinch of flaky sea salt over the entire thing. Enjoy!