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Roasted Honeynut Squash, Three Ways

The most adorable little squash just got even more adorable! Roasted, their natural sweetness shines. Three options for serving, make this a side dish to keep around all autumn and winter long. Maple syrup and pecans, or a Maple Tahini dressing, or stuffed with an Autumn Wild Rice and Kale salad, these are a showstopper!
Course side
Cuisine North American
Keyword apple cider vinegar, honeynut squash, kale, maple syrup, pomegranate arils, tahini, wild rice
Prep Time 20 minutes
Cook Time 35 minutes
Servings 4

Ingredients

Version 1

  • 2 medium honeynut squash, halved lengthwise
  • 1 tablespoon salted butter, softened
  • 1/2 tsp salt
  • 1/2 teaspoon cinnamon
  • 1/4 tsp harissa powder or more to taste
  • 4 teaspoons pure maple syrup
  • 4 tablespoons toasted pecans, chopped

Version 2

Maple Tahini Dressing

  • 5 tbsp tahini
  • 2 tbsp maple syrup
  • 2 tbsp freshly squeezed lemon juice
  • 3 medium cloves of garlic minced
  • 4-6 tbsp filtered water
  • kosher salt
  • black pepper

Version 3

  • 2-3 cups Autumn Wild Rice and Kale Salad see Notes for link to recipe

Instructions

Version 1

  1. Preheat oven to 425F.
  2. Cut the squash in half lengthwise. Scoop the seeds out of the squash and discard.
  3. Arrange the squash halves cut-side up on a baking sheet. Spread the butter evenly over the top and in each cavity.

  4. Sprinkle everything with a good pinch of salt and cinnamon, and harissa if using.

  5. Roast until tender in the centre of the oven, 35 to 40 minutes, depending on the size. A knife should slide into the thickest part of the flesh easily, and there should be slight caramelizing on the edges.

  6. Drizzle each half with 1 teaspoon maple syrup and 1 tbsp chopped pecans , serve hot.

Version 2

  1. Maple Tahini Dressing

  2. While the squash is roasting, combine all the ingredients except the water in a blender or food chopper. Blend till smooth. Add the water, 1 tablespoon at a time till you reach the consistency you desire. Season with salt and pepper to taste. The dressing can be stored in the fridge till needed.

  3. Drizzle over the squash just before serving, with more dressing on the side. Feel free to combine Versions 1 and 2 if you desire!

Version 3

  1. Make up the Autumn Wild Rice and Kale Salad as per the recipe link.
  2. When the squash are just about ready to come out of the oven, place the prepared and dressed salad into a sauté pan and warm through.
  3. Spoon the warmed salad into the cavity of the squash, and on top, as much as you desire. These can be served up as a meal if you use larger squash halves, or allot two small halves to one person. These also make a fabulous side dish to turkey dinner!

  4. See blog post for more details.

Recipe Notes

Autumn Wild Rice and Kale Salad with Maple Cider Dressing recipe