How to Cook Honey Bear Squash

* 1 honey bear squash (also known as a kabocha squash), about 2 pounds

* 1 tablespoon olive oil

* 1/4 teaspoon salt

* 1/4 teaspoon black pepper

* 1 cup chicken broth

* 1/4 cup brown sugar

* 1 tablespoon cornstarch

* 1 tablespoon water

Instructions

1. Preheat oven to 400 degrees F (200 degrees C).

2. Wash the honey bear squash and cut it in half crosswise. Remove the seeds and pulp.

3. Drizzle the olive oil over the cut sides of the squash. Sprinkle with salt and pepper.

4. Place the squash halves cut-side up on a baking sheet.

5. Roast in the preheated oven for 30-40 minutes, or until the squash is tender and cooked through.

6. Meanwhile, in a medium saucepan, bring the chicken broth and brown sugar to a boil over medium heat.

7. Reduce heat to low and simmer for 5 minutes, or until the brown sugar has dissolved.

8. In a small bowl, whisk together the cornstarch and water until smooth. Add to the saucepan and cook, stirring constantly, until the sauce has thickened.

9. Add the roasted honey bear squash and cook for 5 minutes more, or until heated through.

Serve immediately.