Roasted honeynut squash with maple-cinnamon glaze. This tasty petite-sized winter squash has Hasselback slices for a stunning presentation.
Ingredients
2(454g)honeynut squash, about 14 to 16 ounces each
1tablespoon(15ml)olive oil, plus more for greasing
kosher salt, as needed for seasoning
Black pepper, as needed for seasoning
1tablespoon(15g)unsalted butter
2tablespoons(30ml)pure maple syrup
¼teaspoonground cinnamon
⅛teaspoonground nutmeg
⅛teaspoonground ginger
2tablespoons(15g)chopped walnuts
1teaspoonchopped thyme
Instructions
Set the oven rack to the center position and preheat to 400ºF (204ºC).
Wash and thoroughly dry the honeynut squash. Place the squash on a sturdy cutting board. Use a sharp chef’s knife to trim the stem and bottom.
Starting at the larger side of the squash, carefully cut in half lengthwise, using small rocking motions. Use a spoon to remove the seeds. Peel the skin off of each squash half.
Place the squash cut-side down on the cutting board. Place two chopsticks or spoon handles on each side. Carefully cut ⅛-inch thick slices down the squash's length, making sure not to cut all the way through. This process creates a Hasselback appearance. Repeat with the remaining squash.
Line a large baking sheet with foil. Lightly grease the foil with olive oil, use a paper towel to spread evenly.
Place the squash cut-side down on the sheet pan. Evenly brush the flesh with 1 tablespoon of olive oil. Season with salt and pepper. Roast for 20 minutes, then remove from the oven.
In a small bowl, melt the butter. Whisk in the maple syrup, cinnamon, nutmeg, and ginger. Gently brush about half of the mixture over each squash. Bake for 5 minutes.
Brush the squash with the remaining mixture. Roast until squash is fork-tender, and the glaze sticks to the surface, about 5 to 10 minutes. Garnish with chopped walnuts and thyme.
Notes
Without the Glaze: Follow all the prep steps, brush with oil, and season with salt and pepper. Roast until the slices are fork-tender, about 30 to 35 minutes.