Honeynut squash is a relatively new squash variety that’s suddenly everywhere. These tiny squash look exactly like butternut squash in miniature, and are about the size of your hand. The flesh is sweeter and creamier than butternut, and the skin is so thin you can leave it on and eat it. This squash is a prime candidate for root-to-leaf cooking (where we use every edible part of a plant), and it’s a breeze to prepare; no peeling!
The seeds of a honeynut are smaller and more tender as well; here, we’re making a sweet-spicy seed brittle to sprinkle over our finished dish.
Instructions
Roasted squash
- 1 medium honeynut squash (about 9 ounces)
- 1 teaspoon butter
- Salt and pepper to taste
1. Preheat oven to 425 degrees.
2. Cut squash in half lengthwise, and scoop out the seeds. Reserve the seeds.
3. Cut each squash half into one-inch slices. (Any thinner, and you’ll end up with leathery, dry squash. Cutting the squash into thick, generous slices guarantees the insides will be creamy while the outsides are golden brown and just lightly chewy.)
4. Melt the teaspoon of butter and rub all over the squash, making sure to get the skins, too. Salt and pepper the squash to taste.
5. Place squash on a baking sheet, cut side down, making sure there’s enough room around each wedge for air to circulate. This helps the squash caramelize, not steam.
6. Roast the squash for 10 minutes, then flip over and roast for a further 7–9 minutes, depending on your oven. When the squash is gorgeously golden brown on both sides, remove from the oven and set aside. While the squash is roasting, make the seed brittle.
Seed brittle
- Seeds from one honeynut squash (about 1 tablespoon)
- 1 tablespoon sesame seeds (I used black sesame seeds because I like the dramatic color, but
- white sesame seeds work, too)
- 1 teaspoon brown sugar
- 1 teaspoon butter
- 1 pinch each: garlic powder, ginger powder, black pepper, cayenne, salt, mixed in a small bowl
1. Wash the honeynut seeds and pat dry with a clean kitchen towel.
2. Heat a small pan over medium-high heat. Toast the honeynut seeds, dry, until lightly golden brown and fragrant, about 1–2 minutes, shaking the pan or stirring continuously. Keep a close eye on the seeds; they burn quickly!
3. When the seeds are toasted, remove to a plate.
4. In the same pan, add the tsp of brown sugar and let cook, undisturbed, until all the sugar crystals have melted, about 1 to 2 minutes.
5. Lower the heat to medium-low and add the butter. Stir to combine with the sugar.
6. Add the mixed spices to the pan and stir to combine. Let the spices bloom in the butter until the spices are fragrant and softened, about a minute.
7. Turn off the heat and add the honeynut seeds and black sesame seeds to the pan. Stir to coat in the spiced butter mixture. Once the seeds begin sticking to each other, remove the brittle to a plate and spread into a thin layer. Let cool.
Gochujang yogurt
- 1.5 cups Greek yogurt
- 4 teaspoon gochujang (see note)
1. Combine the yogurt and gochujang in a bowl and stir to combine. No need to fully fold in the gochujang; darker red streaks next to lighter white and pink streaks look very pretty in the presentation.
2. Taste and adjust for spice levels.
Assembly
1. Divide the yogurt mixture between two serving bowls. Using the back of a spoon, create a spiral swirl from the center out (try holding the spoon still and turning the bowl with your other hand).
2. Divide the roasted honeynut squash and nestle the squash over the yogurt.
3. Use your hands to break the seed brittle into small pieces, then sprinkle over each bowl. Serve.
Notes
Taste your gochujang before adding! Heat levels vary greatly across brands. Feel free to use sriracha in place of gochujang.
When roasting just one or two honeynuts, I use my toaster oven to save energy. You can also roast the squash when you’re already roasting another dish; these squash are so small you can fit them on or around almost any other baking tray.
Try roasting the squash whole! Cook at 300 degrees for an hour, or at 400 degrees for about 35-40 minutes. The squash is done when you can easily pierce the squash with a fork. Let cool, then cut or tear open, remove the seeds and enjoy.
With its thin skin and creamy flesh, it’s easy to overcook this delicate squash. Cutting it into thicker slices and reducing cooking time will help you get perfectly cooked squash every time.
Pair this recipe with a floral Gewürztraminer, robust rosé, or light, fruity red wine.
Hannah Green's Root-to-Leaf column appears monthly.
