• Preheat the oven to 400°F/200°C.
• Line a rimmed baking sheet with a piece of parchment paper. 
• Place the honeynut squash laying on its side on a cutting board. Then, cut each honeynut squash in half from the top down using a sharp, heavy knife. 
• Scoop out the pulp and seeds from the cavity of the squash and discard.
• Combine 1 tbsp olive oil, 1 tbsp agave syrup, ¼ tsp curry powder, ¼ tsp cinnamon, ¼ tsp salt, and a pinch of red pepper flakes in a small bowl. Divide the curry mixture between each squash half, spreading the mixture to coat the flesh of the squash. 
• Place the baking sheet into the preheated oven and bake for 40-50 minutes. The squash is done when it's fork tender.

OPTIONAL:

• You can also dice the squash and roast for bite-size pieces. Peel the whole squash with a sharp vegetable peeler. Cut each squash in half and scoop out the pulp and seeds. Cut each half into 1-inch cubes and add to a large bowl. Mix the remaining ingredients into a small bowl and pour over the squash pieces, tossing to coat completely. Next, arrange the bite-sized cubes in a single layer on a parchment-lined baking sheet. Bake for 30-40  minutes at 400°F/200°C.