Honeyboat Squash with Chile Honey Glaze

Squash is something I've only recently discovered.  And it's fantastic.  I bought this one at the farmers' market because it was pretty.  I asked the guy selling it what it was called, and he mumbled it at me twice; all I could tell was it started with "honey".  If you type "squash honey" into Google, it'll suggest the right name: honeyboat squash (which is a pretty sweet name for a squash), aka delicata squash.  It's stripey & delicious.  I also learned (from the Googs) that squash will keep for 1.5-3 months at room temperature, and 3-6 months in the fridge, so now I won't feel like I have to use up all my squashes right away.

I only made one squash, and I certainly didn't have the ingredients suggested lying around, and I completely forgot to add the cumin, so here's what I ended up with (based on this recipe).

Sauce (part 1):
1/2 tsp red pepper flakes
1/2 cup water
less than 1/4 of a purple onion (which was leftover in the fridge)
1 garlic clove
a dash of salt

Put the water & red pepper flakes on the stove; bring to a boil/simmer.  Chop up the onion & garlic in the food processor.  Add everything to the boiling red pepper flakes.  Let all/most of the water boil off (oops, but it worked out) so that everything is softened, then set aside.

While that's going on, cut the stem off of one honey boat squash, and slice it longways to make two little squash boats.  Scoop out all the seeds & stringy stuff.

Sauce (part 2):
1 tsp honey
1 1/2 tsp oil
a dash of salt

Mix a heaping teaspoon of sauce part 1 with everything in sauce part 2 & mix.  Split it between your two squash halves.  Brush it all over the exposed squash insides (I used my fingers); leave the remainder in the boat.

Bake on a foil-lined cookie sheet at 400 for 40 minutes, or until squash is soft but not really dark or anything.  Enjoy everything but the (still pretty) peel; the squash should come off from the peel really easily.