Honeynut Squash
Today's Honeynut squash recipe is a warm side dish made from roasted honeynut squash served over dill yogurt sauce. If you're new to honeynut squash, be prepared to be surprised at how sweet and rich it tastes! This recipe is the perfect side dish to any meal, ready in 20 minutes and seriously delicious!
Ingredients
Honeynut Squash
- 4 honeynut squash
- 1 teaspoon each of salt and pepper
- 1/4 cup Olive oil Moroccan Olive Oil
Yogurt Sauce
- 2 cups Greek Yogurt
- 1 teaspoon garlic sauce
- 1/4 teaspoon each of salt and pepper
- 1 teaspoon lemon juice
- 2 tablespoons dill chopped--or use parsley
Toppings
- 1 cup Pine nuts toasted in 1/3 cup Mina Olive oil
- 1/4 cup Pomegranate arils
- 2 tablespoons dill
- 1/2 cup green Olives morrocan olives from Mina
- 3 tabelspoons Harissa sauce from Mina
- 1/4 cup extra virgin olive oil Mina Moroccan olive oil is best
Instructions
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Preheat the oven to 400 degrees F
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Start by peeling the honeynut squash, cutting it in half and removing any seeds from the inside of the squash.
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Cut the squash into rings or slices or even cubes if you prefer
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Add the squash in a single layer on a baking sheet and season.
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Roast the squash for 22-25 minutes and then allow to cool slightly.
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Prepare the yogurt sauce by combining all ingredients in a bowl.
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Toast the pine nuts and prepare the toppings.
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Start by spreading half the yogurt sauce over the serving plate
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Add the warm squash over the yogurt.
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Dollop with more yogurt sauce on top and your favorite toppings.
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Serve and enjoy!
Recipe Video
Recipe Notes
HONEYNUT SQUASH TIPS with Q&A
- Choose deep caramel color when picking honeynut squash that's firm to the touch.
- Use sharp knives and peelers when working with squash as it's a firm veggie.
- Roasted honeynut squash is one the preferable ways to cook it because it concentrates the flavors so much.
- Serving this dish warm or cold is perfect.
- Making the yogurt sauce ahead of time is an option as it keeps in the fridge for 3 days.
- Leftovers keep in the fridge as well for 3 days.
- ENJOY!
Q - What does a honey nut squash taste like?
Honey nut squash taste like honey- Sharp and sweet. The results from an experiment that Barber and Mazourek did on the honey nut squash changed the narrative that “Plants are bred for yield rather than flavor. The honey nut squash also proved that the method of cooking a squash affects its taste! Before the experiment Mazourek would use water to steam a squash over low heat.
This method weakened the flavor and made the squash too moist and saggy. However, roasting the squash allowed the texture to solidify the entire flavor, preserving its natural sweetness.
Q - How to roast Honey nut squash?
Put the sliced pieces on a pan and Sprinkle olive oil over the sliced squash. Furthermore, heat up the oven up to 423 degrees and keep the squash roasting for 20 to 25 minutes. Squash should remain there until your cooking fork can voluntarily slide in.
Q - How to serve Honey nut squash?
Remember! Whatever you do to and with the honey nut squash, the emphasis is not to ruin its taste. This is a taste-driven squash so how you serve it should be the best technique to solve you with its natural dripping- honey sweetness.
Fortunately! The taste of the type of this new squash is resistant to temperature, allowing you to serve it hot or cold.
Q - What to pair the honey nut Squash with?
Don’t spoil the taste with many additions. It’s cool to pair your honey nut squash with other tasty options but they must not surpass the flavor of your sweet squash. So find a pairing addition that blends well with sweetness.