Honeynut squash is my seasonal obsession! I discovered this little hybrid squash at the farmers market a few years ago. There are so many ways to use it. Check out my recipe for this yummy risotto here and for soup and quinoa pilaf here. Read on for three more ideas!
Honeynut squash is a cross between a butternut and buttercup squash but it is little and cute and way more flavorful, with twice the amount of beta-carotene of a big butternut squash. I like to roast it because brings out its sweet nuttiness and caramelly malty notes. Try it in any of these recipes which would be delicious for your Thanksgiving meal!
Warm Fall Veg Salad
- 1 honeynut squash, peeled and cut into small cubes
- 2 tablespoons olive oil, divided
- 1 leek, cleaned and cut into rounds
- 1 can corn, drained
- 1 jar baby artichokes, cut in half
- Salt and pepper, to taste
- Fresh parsley, chopped
Toss the squash with a tablespoon of oil and season with salt and pepper. Roast in a 400 oven for 30 minutes.
In the meantime, add the rest of the oil to a sauté pan and add the leek. Cook until translucent. Add the corn and artichokes and heat through.
Turn out into a bowl and toss with the honeynut squash. Garnish with fresh parsley. Enjoy!
Honeynut Squash & Spinach Pasta
- 2 servings uncooked pasta
- 2 tablespoons vegan butter, divided
- 2 shallots, cut into thin rings
- 1 clove of garlic, pressed
- 1/2 cup vegan white wine
- 2 handfuls fresh spinach
- 1/2 cup roasted honeynut squash
- 1/4 cup pecans, processed to a crumble
- Salt, to taste
Get the pasta going.
Add a tablespoon butter, shallots, garlic and salt to a sauté pan and cook until the shallots are translucent and soft. Deglaze the pan with the wine. Add the spinach and toss until wilted. Add the roasted honeynut squash.
Add some pasta water to help create a sauce. Drain the pasta and add to the veg. Finish with the rest of the butter and toss to coat. Top with pecan crumble. Enjoy!
Wild Rice Pilaf Stuffed Squash
- 3 squashes, cut in half, seeds removed
- Olive oil
- 1 onion, diced
- 2 carrots, diced
- 2 stalks celery, diced
- 1 clove of garlic, pressed
- 1 cup uncooked wild rice
- 2 cups water
Rub the squash with oil and place cut side up on a baking sheet lined with parchment. Drizzle the tops with more oil. Season with salt and pepper. Roast in a 400 oven for 35 to 45 minutes, until easily pierced with a fork.
To make the pilaf, add oil to a big pan over medium heat. Add the onions, carrots, celery and garlic and sauté until soft and fragrant. Add the rice and toss with veg. Add the water and bring to a boil. Reduce to a simmer, cover and cook for 40 to 45 minutes, or until al dente.
Stuff the squash with the rice and serve immediately or make everything ahead, stuff, cover and reheat in a 350 oven. Enjoy!
I used delicata and butternut squashes here. You can use butternut, little pumpkins or acorn squash too. And, you can make the pilaf ahead of time to make life easy on the day of serving!