Roast Honey Nut Squash with Rosemary and Gruyere
- 8 Honey Nut squash, halved lengthwise and seeded
- 2 tablespoons olive oil
- Sea salt
- Ground black pepper
- 2 cloves garlic, thinly sliced
- Several sprigs rosemary, tough stems removed and roughly chopped
- 1 cup grated gruyere cheese
Heat oven to 425. Arrange squash cut side up on a baking sheet. Drizzle olive oil over squash and season with salt and pepper. Strew squash with garlic slices and rosemary. Roast until squash is just tender, about 30 minutes. Remove from oven and sprinkle grated cheese over squash. Bake another 15 minutes until cheese is melted and bubbly and squash is starting to caramelize. Serve hot.