Welcome to Jessica Gavin’s Roasted Honeynut Squash Recipe! This delicious and easy-to-make side dish is perfect for any occasion. Honeynut squash is a unique variety of winter squash that is sweeter and more flavorful than traditional butternut squash. Roasting the squash brings out its natural sweetness and nutty flavor. This recipe is simple to make and requires minimal ingredients. Enjoy this delicious side dish with your favorite main course!
Roasted Honeynut Squash Recipe – Jessica Gavin
This roasted honeynut squash recipe is a delicious way to enjoy the sweet and nutty flavor of this unique winter squash. Roasting the squash brings out its natural sweetness and nutty flavor, while adding a hint of smokiness. The addition of honey and spices adds a touch of sweetness and warmth to the dish. Serve this roasted honeynut squash as a side dish or as a main course. It’s sure to be a hit with your family and friends!
- 2 honeynut squash, halved and seeded
- 2 tablespoons olive oil
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- 1 teaspoon ground ginger
- 1/2 teaspoon ground allspice
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground cardamom
- 1/4 teaspoon sea salt
- 2 tablespoons honey
- Preheat oven to 400°F (200°C).
- Place the squash halves cut side up on a baking sheet. Drizzle with olive oil and sprinkle with the spices and salt. Rub the spices into the squash.
- Roast for 25 minutes, or until the squash is tender and lightly browned.
- Remove from the oven and drizzle with honey. Serve warm.
Roasted honeynut squash with maple-cinnamon glaze. This tasty petite-sized winter squash makes for a superbly portioned aspect dish, whereas the skinny Hasselback-style slices make for a shocking presentation.
Desk of Contents
- What’s honeynut squash?
- Put together the squash for roasting
- Straightforward trick for hasselback design
- Cooking the squash
- Add a spiced maple glaze
- A bit of historical past
- What to serve this with
- Roasted Honeynut Squash Recipe
Honeynut squash is about half the scale of its counterpart, butternut squash. At slightly below a pound, it’s fast and simple to arrange. It appears very related in look with its tan pores and skin and orange flesh, however it’s a lot sweeter, with pleasant caramel notes on the within.
I minimize skinny slices into the seeded and peeled flesh for a connoisseur look with minimal effort to create a stupendous fan-like design. Brushing the squash with a spiced maple syrup combination provides a sticky glaze because it roasts within the oven. It’s a festive aspect dish that appears fancy, however it’s easy to prepare dinner.
What’s honeynut squash?
Is it only a tiny butternut squash? Sure, and no. It has a equally clean and starchy texture, however a lot sweeter, like buttercup squash. You might have noticed this mini squash on the grocery retailer or farmers market. It’s out there from fall till the top of december. It’s grown primarily within the Northeast, though you may retailer it away for a couple of months.
Honeynut squash has solely been commercially out there in simply the previous few years. The small 6-inch stature has its culinary benefits. The flavour is extra concentrated because it incorporates much less moisture, which makes it bursts with caramel-like taste when cooked. You don’t have to peel the pores and skin as a result of it’s so skinny, and that deep orange pores and skin incorporates thrice extra beta carotene [source].
Put together the squash for roasting
The squash must be ready much like roasting entire butternut squash. Trim off the stem and root finish, minimize the squash in half lengthwise, then scoop out the seeds. I take advantage of a Y-peeler to take away the skin pores and skin till I can see the orange flesh.
Straightforward trick for hasselback design
Right here is a straightforward hack to create the super-thin cuts with out going right through the squash. Use chopsticks! Place the peeled squash cut-side down on the chopping board with the chopsticks (or spoon handles) on either side. Slowly minimize into the flesh, making ⅛-inch thick slices. The primary use of this useful method is my Hasselback potato recipe.
Cooking the squash
The squash roast cut-side down on a sheet pan brushed with olive oil and seasoned with salt and black pepper. This provides the cell partitions within the plant a kickstart in cooking within the dry warmth of a 400-degree oven. Roast till fork-tender, about half-hour.
Add a spiced maple glaze
I prefer to deepen the honey taste even additional with a butter and maple syrup glaze. The combination is brushed on two instances, permitting for the moisture to evaporate and sugars to caramelize and coat the slices. The addition of daring spices like cinnamon, nutmeg, and ginger, add great heat, baked aromas.
The glaze ought to get sticky so that after you sprinkle on the chopped walnuts, it sticks proper onto the floor. I prefer to additionally add some chopped thyme on prime proper earlier than serving for herbaceous notes.
A bit of historical past
The genius plant breeder behind this gourd’s creation is Cornell College’s Michael Mazourek. He had been testing smaller winter squashes however was challenged by Chef Dan Barber to breed a spread smaller in dimension however mighty in taste. They partnered from a science and culinary standpoint to find out which plant would style scrumptious with little further seasoning. One of the simplest ways to coax out the pure sweetness is with dry warmth roasting.
What to serve this with
Hasselback cuts supply cooking benefits
Not solely is the fan design fairly, however it exposes extra of the flesh to the oven’s dry warmth, which cooks the squash a bit faster. It additionally permits the glaze and seasonings to drip in between the slices, including extra taste to every piece.
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Set the oven rack to the middle place and preheat to 400ºF (204ºC).
Wash and completely dry the honeynut squash. Place the squash on a sturdy chopping board. Use a pointy chef’s knife to trim the stem and backside.
Beginning on the bigger aspect of the squash, rigorously minimize in half lengthwise, utilizing small rocking motions. Use a spoon to take away the seeds. Peel the pores and skin off of every squash half.
Place the squash cut-side down on the chopping board. Place two chopsticks or spoon handles on either side. Rigorously minimize ⅛-inch thick slices down the squash’s size, ensuring to not minimize right through. This course of creates a Hasselback look. Repeat with the remaining squash.
Line a big baking sheet with foil. Evenly grease the foil with olive oil, use a paper towel to unfold evenly.
Place the squash cut-side down on the sheet pan. Evenly brush the flesh with 1 tablespoon of olive oil. Season with salt and pepper. Roast for 20 minutes, then take away from the oven.
In a small bowl, soften the butter. Whisk within the maple syrup, cinnamon, nutmeg, and ginger. Gently brush about half of the combination over every squash. Bake for five minutes.
Brush the squash with the remaining combination. Roast till squash is fork-tender, and the glaze sticks to the floor, about 5 to 10 minutes. Garnish with chopped walnuts and thyme.
- The squash could be roasted with out the maple glaze. Observe all of the prep steps, brush with oil, and season with salt and pepper. Roast till the slices are fork-tender, about 30 to 35 minutes.
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Roasted Honeynut Squash
Quantity Per Serving
Energy from Fats 45
% Day by day Worth*
Saturated Fats 1g5%
Ldl cholesterol 4mg1%
Vitamin A 44IU1%
* P.c Day by day Values are based mostly on a 2000 calorie food plan.
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