To roast honeynut squash seeds:

1. Preheat oven to 375° F.
2. Cut honeynut squash into halves.
3. Scoop out seeds.
4. Separate seeds from pulp.
5. Spread seeds on a baking sheet and lightly coat with oil.
6. Season with salt and desired spices (salt, pepper, chili powder, garlic powder, etc.).
7. Bake in preheated oven for 15-20 minutes, stirring a few times during baking, until they are light brown and crispy.

To roast honeynut squash:

1. Preheat oven to 375° F.
2. Cut the honeynut squash in half, lengthwise, and scoop out the seeds.
3. Drizzle a baking sheet with olive oil (or your vegetable oil of choice). This step is optional. You can skip the oil and dry roast honeynut squash, if you prefer. Line the baking sheet with parchment paper for easier cleanup.
4. Place the honeynut squash halves on a baking sheet, cut-side down.
5. Roast for 30 minutes or until the flesh is fork tender.
6. Use a spoon or fork to scrape the flesh away from the skin.

To air-fry honeynut squash:

1. Cut the honeynut squash in half, lengthwise, and scoop out the seeds.
2. Rub the cut-side with with olive oil.
3. Place cut-side up in airfryer basket.
4. Use the roast setting at 375° F in the air-fryer for 15-20 minutes, until fork tender.

To microwave honeynut squash:

1. Cut the honeynut squash in half, lengthwise, and scoop out the seeds.
2. Place the honeynut squash halves on a microwave safe plate, cut-side down.
3. Microwave on high for 15 minutes.
4. Let rest for 5 minutes.
5. Check for doneness. It is ready when you can easily pierce the flesh with a fork.