- Preheat the oven to 375oF (190oC).
- Using a tablespoon, scoop the seeds and filaments out of the squash. Place the squash halves, with the open side facing upwards, on a cookie sheet along with the carrot halves. Brush with vegetable oil. Bake for 45 minutes or until tender and golden brown.
- Let cool somewhat. Using a fork, scoop out the flesh. Combine the squash, carrots, honey, butter and spices in a bowl. Season with salt and pepper, to taste. Purée in a food processor until smooth and creamy.
- Serve as a side dish with meat and rice.
Suggestion for accompaniment: Serve with Seasoned Chicken Breasts.