ROASTED HONEYNUT SQUASH WITH LIMEY YOGURT
Hi ya’ll! It’s the week of Thanksgiving! And like many families, our Thanksgiving is going to look very different this year, as it’s just the two of us. We’re still going to cook typical Thanksgiving dishes but not go all out nearly as much as we would if we had family or friends coming over. To keep in theme with our chill day, our recipes this year are also very relaxed. This roasted honeynut squash with limey yogurt is the perfect example of that.
I’ve recently really gotten into honeynut squash. It looks similar to butternut but it’s smaller, sweeter, and more nutrient rich. It started popping up recently in New York City and it always catches my eye when I’m on the lookout for squash to cook. Another plus to honeynut squash is the skin is thin like that of a delicata squash so it’s edible which is perfect for this dish, you can get a big forkful and dig right in. This recipe is super simple to throw together and combines all the sweet, salty, crunchy, and creamy notes in one pretty plate. Stunning dish, little work! If you can find it, honeynut squash is my favorite but any sweet winter squash will do (butternut, acorn squash, sugar pumpkin, or even yams work).
Ingredients
2 lbs honeynut squash (2 or 3 depending on size) halved or quartered and seeded.
1 Tablespoon honey
1 Teaspoon chili flakes
2 scallions (white and light green parts, sliced thin)
1/3 cup crushed walnut pieces
3 Tablespoons olive oil
1/2 cup Greek Yogurt
Juice of 2 limes
Sea salt and fresh ground black pepper
Method
1. Preheat oven to 425 F
2. In a small bowl mix your yogurt and lime juice and 1 Tbsp of olive oil. Season with salt and pepper and set aside.
3. Toss the squash, either in a bowl or on your baking sheet, with 2 Tbsp olive oil, honey, chili flakes and a generous seasoning of salt and pepper. Spread out on one or two rimmed baking sheets and roast until tender and nicely browned on the skin side. 35-40 minutes depending on the texture of the squash. A fork should just pierce it.
4. Arrange the squash on a platter, spoon a few ribbons of your yogurt mixture over top, scatter the scallions, chili, and walnuts. Season with more sea salt if you like.
Impressive and easy as pumpkin pie! Enjoy!
