This recipe for Glazed Honeynut Squash – sweet, smoky and starchy – is a delicious way to try these cute, little squashes. They are personal size!Jump to Recipe
On a recent trip to Trader Joe’s, I saw these adorable little squashes. I had never heard of them before. Honeynut? Huh. Well, I had to try them.
These guys look like a miniature version of a butternut squash. The two are very similar, but I find the honeynut to be milder, slightly sweeter, and less “stringy.” (Texture has been a bit of a stumbling block for me where squash is concerned.) Once cooked, it becomes soft and buttery.
The obvious choice for me was to roast the thing. On my first bite, I knew immediately what I wanted to do for a recipe. This darling gourd was just begging for a kiss of maple, a bit of thyme, and something…a little… smoky…
Smoked salt optional?
You may be tempted, dear reader, to skip the smoked salt in favor of regular salt. I wouldn’t blame you. I’ve done that, too, upon seeing an ingredient in a recipe not currently in my pantry. If you give in to that temptation, I won’t hold it against you. But you would be missing out! If you’ve never played with smoked salt before, please go find some. The kind I use (link above) is alder smoked. I don’t know if that makes a huge difference, but the stuff is amazing.
This recipe serves six people, figuring half a squash per person. How gorgeous it would be on a Thanksgiving table! It would pair well with Brined Cornish Hens . If you’re like me though, you’ll make a batch of ’em, store ’em in the fridge, and heat one up with your breakfast!
Happy fall! 🍂🍁🍂
As usual, I’m wishing you much health and happiness.
Glazed Honeynut SquashCourse: SidesCuisine: AIP, PaleoDifficulty: Easy
This recipe for Glazed Honeynut Squash – sweet, smoky and starchy – is a delicious way to try these cute, little squashes. They are personal size!
3 honeynut squashes
1 1/2 TBSP extra virgin olive oil
3/4 tsp smoked salt , divided
1 1/2 TSBP pure maple syrup
1/2 tsp fresh thyme leaves, plus more for garnish
- Pre-heat oven to 400 degrees F. Peel squashes and cut them in half length-wise. Cut off both ends, and scoop out the seeds.
- Brush flat side of the squashes with some olive oil, and place them flat side down on a parchment-lined roasting pan. Brush the rounded side with olive oil, and sprinkle with 1/4 tsp of smoked salt. Bake for 15 minutes.
- Remove squashes from the oven, and carefully flip them over. Brush them with maple syrup. Sprinkle with thyme and 1/2 tsp smoked salt.
- Change the oven to BROIL. Return the pan to the oven. Broil until the edges are just beginning to brown, about 5 minutes.
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