If you can’t tell yet, I have a thing for a roasted veg topped with a freshly chopped herby condiment. This Roasted Honeynut Squash will make you look like a rockstar in the kitchen with very little effort. JUST HOW I LIKE IT.
Honeynut squash is a winter squash bred from butternut and buttercup squash. It looks almost exactly like a butternut, but is half the size, has dark tan or orange skin and the flesh is a deeper orange. They are just the cutest and pack even more sweet squash flavor and creamy texture in them than a butternut. Unfortunately, they can be a bit tricky to find and have a short window of availability, so you can definitely make this recipe with a butternut, acorn or delicata…honestly any squash you are feeling right now.
For the honeynut, I simply cut them in half, remove the seeds and roast whole. The skin gets crispy, the meat gets moist and soft, and intensifies in flavor.
- 4 honeynut squash- if you can’t find, sub with any squash variety you are feeling right now, just make sure to cut it up into even pieces
- 3 tablespoons extra virgin olive oil
- 3 tablespoons maple syrup
- Kosher salt and cracked black pepper to tase
Caper & Pumpkin Seed Gremolata
- ½ cup toasted salted pumpkin seeds
- 1/3 cup freshly chopped dill or parsley (or both) plus more to garnish
- 2 tablespoons capers, drained
- 1 small garlic clove, finely grated
- 1/3 cup extra virgin olive oil
- Half lemon juiced and zested
- Salt and cracked black pepper to taste
- Maldon- to finish
- Preheat your oven to 425 degrees F.
- Slice the honeynut squash down the center and remove the seeds. Place on a sheet tray and drizzle over the 3 tablespoons extra virgin olive oil, 3 tablespoons maple syrup and season well with kosher salt and cracked black pepper. Rub all over the squash to make sure it is covered. You will be eating the skin of these little squash- they get caramelized on the bottom and give such beautiful texture to the creamy interior.
- Place in the oven and let roast for around 25-35 minutes until the bottom gets caramelized and the meat inside is tender and lightly golden up top.
- While the squash is roasting, make the gremolata. Finely chop the fresh dill or parsley (or use both) and place into a small bowl. Run your knife through the drained capers to roughly chop and add them into the bowl. Add the toasted pumpkin seeds, grated garlic clove, 1/3 cup extra virgin olive oil, juice and zest of half a lemon and season well with salt and cracked black pepper.
- When the honeynut squash are tender enough to pierce with a knife and the bottoms are golden, remove from oven.
- Plate on a platter and scatter the gremolata all over. Finish with fresh herbs and a sprinkling of Maldon. Serve Roasted Honeynut Squash immediately. Enjoy!