Preheat oven 425F. Line a sheet tray with parchment paper.
Generously coat squash in olive oil and season with salt and pepper.
Roast squash flesh side up for 35-45 minutes until soft and caramelized. You can also place them under the broiler for a few minutes once they are soft if you want more color on them.
While the squash roasts, prepare the topping. Mix everything for the topping together in a small bowl. Set aside.
Once squash is roasted, transfer to a serving platter, top with the olive/nut mix and serve.
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Notes
*No need to peel as the skins are edible on honeynut squash!**I roast them at 425F for 10 minutes until golden and aromatic. Once they have cooled just a little, I rub them between two kitchen towels to remove some of their skin.