Cut the squash in half lengthwise, scoop out and discard the seeds and season the cut side with salt and pepper. Place them cut-side up in an 8-by-8-inch or 7-by-11-inch baking dish.

Food writer, cookbook author and staff reporter for The New York Times, Melissa Clark is joining TODAY to share a few of her go-to easy weeknight recipes ... and spiced honey nut squash with ...

Colorful and meatless, sweet and fiery, this sheet-pan dinner is an exuberant combination of cold-weather vegetables and warming spices that will perk up any weeknight. Although the recipe takes ...

Of course, you can also use precubed squash. However, it’s rare to find precubed honey nut squash in supermarkets, where butternut is the rule. But honey nut will be well worth the trouble ...

Raise the heat to high, add the honey and cinnamon and bring to a boil. Stir in the large chunks of squash and the cauliflower until coated with the spices. Add the vegetable stock and bring to a ...

Of course, you can also use precubed squash. However, it’s rare to find precubed honey nut squash in supermarkets, where butternut is the rule. But honey nut will be well worth the trouble ...