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This roasted honeynut squash is thinly sliced then browned to perfection. Every chunk of this easy facet dish is good, savory, and unbelievably flavorful. Vegan, Gluten-Free, Nut-Free, Soy-Free possibility.
Desk of Contents
Oven roasted honeynut squash is thinly sliced utilizing a hasselback approach, then generously basted with a selfmade miso maple glaze between each minimize. You could end up consuming this scrumptious squash piping scorching proper off the baking sheet.
Meet Butternut Squash’s Sweeter, Nuttier Cousin
In the event you’ve been cooking your manner via my butternut squash recipes and may’t get sufficient, you’re going to LOVE honeynut squash. It’s comparable in form to butternut squash, however a lot smaller (assume the dimensions of a russet potato).
Regardless of its small measurement, the honeynut squash packs a complete lot of taste. It’s also known as the candy, nutty cousin of butternut and it lives as much as the title. It’s additionally nutrient wealthy – excessive in vitamin A, beta-carotene and fiber. When you scent this candy squash roasting up in your oven, you’ll sit up for seeing honeynut pop up in grocery shops each fall.
What You Want for Roasted Honeynut Squash
Along with 3 honeynut squash, you’ll want 4 easy elements to make the miso maple glaze.
- Miso paste: I used yellow miso for this recipe, however a chickpea-based miso would work properly too for a soy-free variation. In the event you can’t discover miso, substitute ½ teaspoon of sea salt as an alternative.
- Maple syrup: Pure, grade-A maple syrup is my maple syrup of selection, however any pure maple syrup you might have readily available would work. You possibly can even substitute the same liquid sweetener corresponding to agave nectar or brown rice syrup as wanted.
- Oil: For finest outcomes, choose a impartial tasting oil with a high-smoke level. Olive oil, avocado oil, vegetable oil, and refined coconut oil would all be good decisions.
- Black pepper: Freshly cracked black pepper provides the proper spicy chunk to the candy and savory roasted squash. Modify the quantity known as for to style!
The way to Make Roasted Honeynut Squash
- Peel then minimize the honeynut squash in half. Scoop out the seeds, then place the squash half cut-side down.
- Place chopsticks on both facet of the squash, then slice ¼” horizontal cuts throughout the floor of the squash. Repeat with remaining squash halves.
- Shake the oil, miso paste, maple syrup, and black pepper collectively in a jar till uniform.
- Coat every squash with the marinade utilizing a basting brush or spoon.
- Bake till tender and browned, about 25 minutes.
- Serve heat and season with pepper to style.
Caitlin’s Cooking Suggestions
- Use low-cost chopsticks. Though I extremely suggest breaking out your good chopsticks when serving Vegan Cashew “Hen”, low-cost, takeout chopsticks are the higher selection when slicing hasselback potatoes or squash of any sort. The cuts make small dings within the chopsticks.
- Decide a squash that feels heavier than it appears to be like. Much like watermelon, it is a signal of a sweeter, extra flavorful honeynut squash.
Serving Recommendations
Honeynut squash is the proper fall or winter facet dish to serve alongside hearty Portobello Mushroom Steaks, Vegan Zucchini Lasagna Roll Ups, Baked Vegan Pumpkin Mac & Cheese, or lighter dishes like my Really feel-Good Crimson Lentil Soup.
In the event you’re searching for extra winter squash recipes, you’ll additionally love this Butternut Squash Stuffed Shells, this Fall Farro Salad and these Vegan Stuffed Acorn Squash! You might also love these 20+ Vegan & Gluten-Free Pumpkin Recipes.
The way to Retailer Honeynut Squash
Raw, uncut honeynut squash will retailer in a cool, dry place for as much as 1 month.
As soon as roasted, hasselback roasted honeynut squash will preserve in an hermetic container saved within the fridge for as much as 5 days or within the freezer for as much as 2 months. For finest outcomes, enable the squash to chill fully earlier than masking and storing. It will current condensation constructed up and freezer burn, if freezing.
Reheat leftovers within the microwave, toaster oven, or oven at 350 levels F till warmed via, about 10-Quarter-hour.
Substitutions and Variations
- In the event you can not discover a honeynut squash in your space, you should utilize this identical marinade and hasselback approach on the same squash corresponding to butternut squash, delicata, kabocha, and even candy potatoes.
- You may also all the time skip the miso maple glaze and brush with a easy mixture of oil, salt, and pepper, too!
Recipe FAQs
The brief reply is not any. Honeynut squash has a thinner, extra delicate pores and skin than associated squashes corresponding to butternut squash or pumpkin and will be safely eaten. Nonetheless, I personally desire roasted honeynut squash that’s peeled. It’s extra nice to eat peeled and simpler to digest.
Through the fall and winter months, honeynut squash is usually offered in shops proper subsequent to the butternut squash, acorn squash, and so forth. They are often harder to search out than extra mainstream squashes, so you’ll have higher luck checking your native well being meals retailer or farmer’s market!
If you’re fortunate sufficient to stay in a local weather the place you may develop winter squash in your individual yard, it’s possible you’ll be questioning when to select your honeynut squash. Though it’s best to permit the squash to completely ripen on the vine, winter squash will proceed to ripen off the vine, so long as it’s virtually mature when picked.
Yep. The honeynut is a hybrid between butternut squash and buttercup squash (very comparable seeking to acorn squash).
Get pleasure from! In the event you make this recipe and determine to share it on Fb or Instagram, don’t neglect to tag me @FromMyBowl + #FromMyBowl! I’d additionally like it if you happen to may go away a remark beneath with a recipe score! Thanks for the assist 😊
- 3 honeynut squash
- 2 tablespoons olive oil
- 1 tablespoon miso paste*
- 1 tablespoon grade A maple syrup
- Black pepper to style
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Prep: Preheat the oven to 400F. Grease or line a baking sheet with parchment paper and put aside.
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Lower the Squash: Peel every squash, trim the ends, minimize in half, and scoop out the seeds. Place one squash half cut-side down, and place a chopstick on both facet of the squash. Make ¼” horizontal cuts throughout the floor of the squash; the chopsticks will stop your knife from going via the squash and preserve it collectively. Switch to the baking sheet and repeat with the remaining squash halves
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Make the Marinade: Add the oil to the jar together with the miso paste, maple syrup, and black pepper to style. Shake or combine properly, till a thick paste types. Use a spoon or basting brush to generously coat every squash with the marinade.
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Bake: Bake for 25 to twenty-eight minutes, till the squash is tender and browned.
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Serve: Serve heat; season with further pepper to style, if obligatory. Retailer any leftovers within the fridge for as much as 5 days.
- In the event you can’t discover honeynut squash, this recipe will work with one giant butternut squash as properly
- Miso: I used yellow miso for this recipe, however a chickpea-based miso would work properly too! In the event you can’t discover miso, use ½ teaspoon of salt within the marinade as an alternative.
Energy: 133kcalCarbohydrates: 22gProtein: 3gFats: 5gSaturated Fats: 1gPolyunsaturated Fats: 1gMonounsaturated Fats: 3gSodium: 115mgPotassium: 806mgFiber: 4gSugar: 7gVitamin A: 3099IUVitamin C: 28mgCalcium: 69mgIron: 1mg
