\nSavor the sweet and savory flavors of roasted honeynut squash, elevated by a rich maple glaze.<\/p>\n
As the weather cools down, there’s nothing quite like the warm, comforting flavors of autumn to cozy up our kitchens. And what better way to celebrate the season than with a versatile and delicious ingredient like honeynut squash? With its sweet, nutty flavor and velvety texture, honeynut squash is the perfect canvas for a wide range of creative recipes.<\/p>\n
From hearty stews and soups to savory pasta dishes and decadent desserts, we’ve rounded up 20 mouthwatering honeynut squash recipes that are sure to satisfy your cravings. Whether you’re a seasoned cook or just starting out in the kitchen, these flavorful and easy-to-make dishes will quickly become fall favorites.<\/p>\n
In this article, we’ll take you on a culinary journey through the world of honeynut squash, exploring everything from classic roasted recipes to innovative twists and fusions. So grab a cup of apple cider, get cozy, and let’s dive into the wonderful world of honeynut squash!<\/p>\n
\nSavor the sweet and savory flavors of roasted honeynut squash, elevated by a rich maple glaze.<\/p>\n
Ingredients:<\/strong><\/p>\n – 1 large honeynut squash (about 2 lbs), peeled and cubed Instructions:<\/strong><\/p>\n 1. Preheat oven to 425\u00b0F (220\u00b0C). Cooking Time:<\/strong> 40-45 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 medium butternut squash (about 2 lbs) Instructions:<\/strong><\/p>\n 1. Preheat oven to 400\u00b0F (200\u00b0C). Cooking Time:<\/strong> 50 minutes (including roasting time)<\/p>\n Ingredients:<\/strong><\/p>\n – 1 medium honeynut squash (about 2 lbs), peeled, seeded, and cubed Instructions:<\/strong><\/p>\n 1. In a large pot, heat the oil over medium heat. Add the onion and cook until translucent, about 3-4 minutes. Cooking Time:<\/strong> Approximately 30-35 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 2 honeynut squashes (about 1 lb each) Instructions:<\/strong><\/p>\n 1. Preheat oven to 400\u00b0F (200\u00b0C). Cooking Time:<\/strong> 45-50 minutes<\/p>\n Ingredients:<\/strong> Instructions:<\/strong><\/p>\n 1. Preheat oven to 400\u00b0F (200\u00b0C). Cooking Time:<\/strong> 35-40 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 large honeynut squash (about 2 lbs), peeled, seeded, and cubed Instructions:<\/strong><\/p>\n 1. Preheat oven to 400\u00b0F (200\u00b0C). Cooking Time:<\/strong> 45-50 minutes (including roasting time)<\/p>\n Ingredients:<\/strong><\/p>\n – 1 medium honeynut squash (about 2 lbs), peeled and cubed Instructions:<\/strong><\/p>\n 1. Preheat oven to 375\u00b0F. Cooking Time:<\/strong> 45-50 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 2-3 honeynut squashes (about 1 lb each) Instructions:<\/strong><\/p>\n 1. Preheat oven to 400\u00b0F (200\u00b0C). Cooking Time:<\/strong> 45-50 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 medium honeynut squash (about 2 lbs) Instructions:<\/strong><\/p>\n 1. Preheat oven to 400\u00b0F (200\u00b0C). Cooking Time:<\/strong> 45-50 minutes (roasting time only)<\/p>\n Ingredients:<\/strong><\/p>\n – 2 large honeynut squash (about 1 lb) Instructions:<\/strong><\/p>\n 1. Preheat oven to 400\u00b0F (200\u00b0C). Cooking Time:<\/strong> About 1 hour (including roasting time)<\/p>\n This recipe combines the natural sweetness of honeynut squash with the comforting warmth of lentils, creating a deliciously balanced curry that’s perfect for a cold winter’s day.<\/p>\n Ingredients:<\/p>\n – 1 medium honeynut squash (about 2 lbs), peeled and cubed Instructions:<\/p>\n 1. In a large pot, heat the olive oil over medium-high heat. Cooking Time:<\/strong> 40 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 2-3 honeynut squash (about 1 lb), halved lengthwise Instructions:<\/strong><\/p>\n 1. Preheat grill to medium-high heat. Cooking Time:<\/strong> 30-40 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 8 oz pasta (such as pappardelle or fettuccine) Instructions:<\/strong><\/p>\n 1. Preheat oven to 400\u00b0F (200\u00b0C). Cooking Time:<\/strong> 35-40 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 medium honeynut squash (about 2 lbs) Instructions:<\/strong><\/p>\n 1. Preheat oven to 375\u00b0F (190\u00b0C). Cooking Time:<\/strong> Approximately 1 hour 15 minutes.<\/p>\n Ingredients:<\/strong><\/p>\n – 1 medium honeynut squash (about 2 lbs), peeled and cubed Instructions:<\/strong><\/p>\n 1. Heat oil in a large pot over medium heat. Add onion and cook until softened, about 5 minutes. Cooking Time:<\/strong> 30 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 medium honeynut squash (about 2 cups cooked) Instructions:<\/strong><\/p>\n 1. Preheat oven to 375\u00b0F (190\u00b0C). Line a 12-cup muffin tin with paper liners. Cooking Time:<\/strong> 20-25 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 pre-baked pizza crust (homemade or store-bought) Instructions:<\/strong><\/p>\n 1. Preheat oven to 425\u00b0F (220\u00b0C). Cooking Time:<\/strong> 45-50 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 medium honeynut squash (about 2 lbs) Instructions:<\/strong><\/p>\n 1. Preheat oven to 400\u00b0F (200\u00b0C). Cooking Time:<\/strong> 1 hour 15 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 small honeynut squash (about 2 lbs) Instructions:<\/strong><\/p>\n 1. Preheat oven to 400\u00b0F (200\u00b0C). Cooking Time:<\/strong> 45 minutes (includes roasting time)<\/p>\n Ingredients:<\/strong><\/p>\n – 2 medium acorn squashes Instructions:<\/strong><\/p>\n 1. Preheat oven to 400\u00b0F (200\u00b0C). Cooking Time:<\/strong> 45-50 minutes<\/p>\n Discover the delicious versatility of honeynut squash with these 20 flavorful recipes. From savory dishes like Roasted Honeynut Squash with Maple Glaze and Creamy Honeynut Squash Soup to sweet treats like Honeynut Squash and Pecan Muffins, there’s something for every taste. Try stuffed squashes, risottos, tarts, and gnocchi for a satisfying meal. Or, make the most of its natural sweetness with recipes like Baked Honeynut Squash with Brown Sugar and Cinnamon or Honeynut Squash and Apple Salad. Get ready to fall in love with this underrated winter squash!<\/p>\n","protected":false},"excerpt":{"rendered":" As the weather cools down, there’s nothing quite like the warm, comforting flavors of autumn to cozy up our kitchens. And what better way to celebrate the season than with a versatile and delicious ingredient like honeynut squash? With its sweet, nutty flavor and velvety texture, honeynut squash is the perfect canvas for a wide … Read more<\/a><\/p>\n","protected":false},"author":1,"featured_media":3775,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[16],"tags":[],"class_list":["post-4352","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-fall-recipes"],"_links":{"self":[{"href":"https:\/\/recipes-for-life.com\/wp-json\/wp\/v2\/posts\/4352","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/recipes-for-life.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/recipes-for-life.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/recipes-for-life.com\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/recipes-for-life.com\/wp-json\/wp\/v2\/comments?post=4352"}],"version-history":[{"count":1,"href":"https:\/\/recipes-for-life.com\/wp-json\/wp\/v2\/posts\/4352\/revisions"}],"predecessor-version":[{"id":4353,"href":"https:\/\/recipes-for-life.com\/wp-json\/wp\/v2\/posts\/4352\/revisions\/4353"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/recipes-for-life.com\/wp-json\/wp\/v2\/media\/3775"}],"wp:attachment":[{"href":"https:\/\/recipes-for-life.com\/wp-json\/wp\/v2\/media?parent=4352"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/recipes-for-life.com\/wp-json\/wp\/v2\/categories?post=4352"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/recipes-for-life.com\/wp-json\/wp\/v2\/tags?post=4352"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
\n– 2 tbsp olive oil
\n– Salt and pepper, to taste
\n– 1\/4 cup pure maple syrup
\n– 1 tsp apple cider vinegar
\n– 1\/4 cup water<\/p>\n
\n2. Toss the squash cubes with olive oil, salt, and pepper on a baking sheet.
\n3. Roast for 30 minutes, or until tender and caramelized.
\n4. In a small saucepan, combine maple syrup, apple cider vinegar, and water.
\n5. Bring to a boil over medium heat, then reduce heat and simmer for 10-15 minutes, or until the glaze thickens slightly.
\n6. Remove squash from oven and brush with the warm maple glaze.
\n7. Serve immediately, garnished with fresh herbs if desired.<\/p>\nCreamy Honeynut Squash Soup<\/h2>\n
\nWarm up with this comforting and sweet soup, perfect for a chilly evening or as a side dish for any meal.<\/p>\n
\n– 2 tablespoons butter
\n– 1 onion, diced
\n– 3 cloves garlic, minced
\n– 1\/2 cup heavy cream
\n– 1\/4 cup honey
\n– Salt and pepper, to taste
\n– Fresh herbs, for garnish (optional)<\/p>\n
\n2. Cut the squash in half lengthwise and scoop out the seeds.
\n3. Place the squash on a baking sheet, cut side up, and drizzle with butter.
\n4. Roast the squash for 45 minutes, or until tender.
\n5. Scoop the flesh into a blender or food processor.
\n6. Add onion, garlic, heavy cream, honey, salt, and pepper to the blender.
\n7. Blend until smooth, then taste and adjust seasoning as needed.
\n8. Serve hot, garnished with fresh herbs if desired.<\/p>\nHoneynut Squash and Sage Risotto<\/h2>\n
\nThis creamy risotto is a perfect blend of autumn flavors, with the sweetness of honeynut squash and the earthiness of sage. Serve it as a main course or side dish for a cozy dinner.<\/p>\n
\n– 4 cups vegetable broth, warmed
\n– 1\/2 cup Arborio rice
\n– 2 tablespoons olive oil
\n– 1 small onion, finely chopped
\n– 2 cloves garlic, minced
\n– 2 tablespoons unsalted butter
\n– 1 tablespoon chopped fresh sage
\n– Salt and pepper, to taste
\n– Grated Parmesan cheese, for serving (optional)<\/p>\n
\n2. Add the garlic and cook for an additional minute.
\n3. Add the rice and cook for 1-2 minutes, stirring constantly.
\n4. Add 1\/2 cup of broth and cook, stirring constantly, until absorbed. Repeat this process until all the broth is used, about 20-25 minutes.
\n5. During the last 10 minutes of cooking, add the squash cubes to the pot and stir to combine.
\n6. Remove from heat and stir in the butter and sage. Season with salt and pepper to taste.
\n7. Serve hot, topped with grated Parmesan cheese if desired.<\/p>\nStuffed Honeynut Squash with Quinoa and Kale<\/h2>\n
\nThis recipe combines the natural sweetness of honeynut squash with the nutty flavor of quinoa, all wrapped up in a healthy package. Perfect for a weeknight dinner or special occasion.<\/p>\n
\n– 1 cup cooked quinoa
\n– 2 cups chopped kale
\n– 2 tablespoons olive oil
\n– 1 small onion, finely chopped
\n– 2 cloves garlic, minced
\n– Salt and pepper to taste
\n– 1\/4 cup crumbled feta cheese (optional)<\/p>\n
\n2. Cut the squash in half lengthwise and scoop out the seeds.
\n3. In a bowl, mix together quinoa, kale, olive oil, onion, garlic, salt, and pepper.
\n4. Divide the filling among the squash halves, mounding it slightly.
\n5. Roast for 45-50 minutes, or until the squash is tender and the filling is heated through.
\n6. Top with feta cheese (if using) and serve hot.<\/p>\nHoneynut Squash and Goat Cheese Tart<\/h2>\n
\nThis sweet and savory tart is a perfect combination of fall flavors, featuring honeynut squash, creamy goat cheese, and flaky pastry. It’s an ideal side dish or main course for a cozy dinner party.<\/p>\n
\n– 1 honeynut squash (about 2 lbs), peeled, seeded, and diced
\n– 1 sheet of frozen puff pastry, thawed
\n– 1\/4 cup goat cheese, crumbled
\n– 2 tbsp unsalted butter, melted
\n– 1 tsp honey
\n– Salt and pepper to taste<\/p>\n
\n2. Roll out the puff pastry on a floured surface to a thickness of about 1\/8 inch.
\n3. Arrange the diced squash in a spiral pattern, leaving a 1-inch border around the edges.
\n4. Top with crumbled goat cheese and drizzle with melted butter and honey.
\n5. Fold the pastry edges over the filling, pressing gently to seal.
\n6. Brush the pastry with egg wash (beaten egg mixed with 1 tsp water) for golden brown color.
\n7. Bake for 35-40 minutes or until the pastry is golden and the squash is tender.<\/p>\nSpiced Honeynut Squash Puree<\/h2>\n
\nElevate your fall gatherings with this creamy and aromatic Spiced Honeynut Squash Puree, infused with the warmth of cinnamon, nutmeg, and allspice.<\/p>\n
\n– 2 tablespoons unsalted butter
\n– 1\/4 cup heavy cream or half-and-half
\n– 1 teaspoon ground cinnamon
\n– 1\/2 teaspoon ground nutmeg
\n– 1\/4 teaspoon ground allspice
\n– Salt and pepper to taste<\/p>\n
\n2. Toss the squash cubes with butter, salt, and pepper on a baking sheet.
\n3. Roast for 30-40 minutes, or until tender and caramelized.
\n4. Let cool slightly, then transfer to a blender or food processor with heavy cream, cinnamon, nutmeg, and allspice.
\n5. Blend until smooth and creamy, adjusting seasoning as needed.<\/p>\nHoneynut Squash and Black Bean Enchiladas<\/h2>\n
\nThis recipe combines the comforting flavors of fall with the bold spices of Mexico, resulting in a deliciously unique enchilada dish.<\/p>\n
\n– 1 can black beans, drained and rinsed
\n– 1 onion, diced
\n– 2 cloves garlic, minced
\n– 1 teaspoon cumin
\n– 1\/2 teaspoon chili powder
\n– 1\/4 teaspoon paprika
\n– Salt and pepper, to taste
\n– 8-10 corn tortillas
\n– 1 cup enchilada sauce (homemade or store-bought)
\n– Shredded cheese (Monterey Jack or Cheddar), for serving<\/p>\n
\n2. Roast the squash in a baking dish with 1 tablespoon olive oil, cumin, chili powder, and paprika until tender, about 30-40 minutes.
\n3. In a large skillet, saut\u00e9 the onion and garlic until softened. Add the black beans and cook for an additional 2-3 minutes.
\n4. In a separate pan, warm the tortillas over medium heat for 30 seconds on each side.
\n5. Assemble the enchiladas by spreading a spoonful of roasted squash down the center of a tortilla, followed by a spoonful of black bean mixture and some enchilada sauce. Roll up the tortilla and place seam-side down in a baking dish. Repeat with remaining ingredients.
\n6. Cover with aluminum foil and bake for 25-30 minutes, or until the cheese is melted and bubbly.<\/p>\nBaked Honeynut Squash with Brown Sugar and Cinnamon<\/h2>\n
\nThis recipe brings out the natural sweetness of honeynut squash, perfectly balanced by a hint of cinnamon and a drizzle of brown sugar. A perfect side dish for any autumn or winter gathering.<\/p>\n
\n– 2 tbsp brown sugar
\n– 1 tsp ground cinnamon
\n– 1\/4 cup heavy cream or half-and-half (optional)<\/p>\n
\n2. Cut the squash in half lengthwise and scoop out the seeds.
\n3. Place the squash halves on a baking sheet, cut side up.
\n4. Mix brown sugar and cinnamon, then sprinkle evenly over the squash.
\n5. If using heavy cream or half-and-half, drizzle it over the squash.
\n6. Bake for 45-50 minutes, or until the squash is tender and caramelized.
\n7. Serve warm, garnished with chopped fresh herbs if desired.<\/p>\nHoneynut Squash and Apple Salad<\/h2>\n
\nThis sweet and savory salad combines the natural sweetness of honeynut squash with the crunch of apples, all tied together with a tangy dressing. Perfect for a fall or winter meal.<\/p>\n
\n– 2 apples, peeled and chopped (Granny Smith or Honeycrisp work well)
\n– 1\/4 cup apple cider vinegar
\n– 2 tbsp olive oil
\n– 1 tsp honey
\n– Salt and pepper to taste
\n– Fresh thyme leaves for garnish (optional)<\/p>\n
\n2. Cut the squash in half lengthwise, scoop out seeds, and place on a baking sheet.
\n3. Roast the squash for 45-50 minutes, or until tender and caramelized.
\n4. In a large bowl, combine chopped apples, apple cider vinegar, olive oil, honey, salt, and pepper.
\n5. Once the squash is cool enough to handle, scoop out the flesh and add it to the bowl with the apple mixture.
\n6. Toss gently to combine, then season to taste.
\n7. Garnish with fresh thyme leaves, if desired.<\/p>\nHoneynut Squash Gnocchi with Brown Butter Sauce<\/h2>\n
\nThis recipe combines the warmth of honeynut squash with the comfort of homemade gnocchi, all wrapped up in a rich brown butter sauce. Perfect for a cozy fall evening.<\/p>\n
\n– 1 cup all-purpose flour
\n– 1\/4 cup semolina flour
\n– 1\/4 teaspoon salt
\n– 1\/4 teaspoon black pepper
\n– 1\/2 cup whole milk
\n– 1 tablespoon olive oil
\n– Brown butter sauce ingredients: 4 tablespoons unsalted butter, 2 cloves garlic, minced, 1 tablespoon heavy cream<\/p>\n
\n2. Roast honeynut squash for 45 minutes, or until tender.
\n3. Scoop out flesh and mash with fork. Mix with flours, salt, pepper, and milk to form dough.
\n4. Roll out dough into long ropes, then cut into 1-inch pieces.
\n5. Cook gnocchi in boiling water for 3-5 minutes, or until they float.
\n6. In a separate pan, melt butter over medium heat. Add garlic and cook for 2 minutes. Stir in heavy cream.
\n7. Toss cooked gnocchi with brown butter sauce. Serve immediately.<\/p>\nHoneynut Squash and Lentil Curry<\/h2>\n
\nHoneynut Squash and Lentil Curry: A Hearty and Flavorful Winter Delight<\/p>\n
\n– 1 cup red or yellow lentils, rinsed and drained
\n– 2 tablespoons olive oil
\n– 1 onion, chopped
\n– 2 cloves garlic, minced
\n– 1 teaspoon ground cumin
\n– 1 teaspoon curry powder
\n– 1\/2 teaspoon turmeric
\n– Salt and pepper to taste
\n– 4 cups vegetable broth
\n– Fresh cilantro leaves for garnish (optional)<\/p>\n
\n2. Add the onion and cook until translucent, about 5 minutes.
\n3. Add the garlic, cumin, curry powder, and turmeric; cook for an additional minute.
\n4. Add the lentils, squash, vegetable broth, salt, and pepper. Bring to a boil, then reduce heat and simmer for 30-40 minutes, or until the squash is tender and the lentils are cooked through.
\n5. Serve hot, garnished with cilantro leaves if desired.<\/p>\nGrilled Honeynut Squash with Herb Drizzle<\/h2>\n
\nSavor the sweet and savory flavors of fall with this simple yet impressive side dish. Grilled honeynut squash is elevated by a bright and herby drizzle, perfect for accompanying roasted meats or as a vegetarian main course.<\/p>\n
\n– 2 tbsp olive oil
\n– 1 tsp salt
\n– 1\/4 cup chopped fresh herbs (such as parsley, sage, and thyme)
\n– 2 cloves garlic, minced
\n– 2 tbsp lemon juice
\n– 1 tsp honey<\/p>\n
\n2. Brush squash with olive oil and season with salt.
\n3. Grill squash for 30-40 minutes, turning occasionally, until caramelized and tender.
\n4. In a small bowl, combine chopped herbs, garlic, lemon juice, and honey.
\n5. Drizzle herb mixture over grilled squash and serve immediately.<\/p>\nHoneynut Squash and Pancetta Pasta<\/h2>\n
\nA creamy and savory pasta dish that combines the sweetness of honeynut squash with the smokiness of pancetta. This recipe is perfect for a cozy night in.<\/p>\n
\n– 1 medium honeynut squash, peeled and cubed
\n– 6 slices pancetta, diced
\n– 2 cloves garlic, minced
\n– 1\/4 cup heavy cream
\n– 1 tsp dried sage
\n– Salt and pepper to taste
\n– Grated Parmesan cheese (optional)<\/p>\n
\n2. Toss squash with 2 tbsp olive oil, salt, and pepper on a baking sheet. Roast for 20-25 minutes or until tender.
\n3. Cook pasta according to package instructions. Drain and set aside.
\n4. In a large skillet, cook pancetta over medium heat until crispy. Remove from heat and set aside.
\n5. Add garlic to the same skillet and cook for 1 minute.
\n6. Add roasted squash, heavy cream, and sage to the skillet. Stir to combine.
\n7. Combine cooked pasta, squash mixture, and pancetta in a serving dish. Season with salt and pepper to taste.
\n8. Top with Parmesan cheese if desired. Serve warm.<\/p>\nHoneynut Squash and Spinach Lasagna<\/h2>\n
\nThis recipe combines the natural sweetness of honeynut squash with the earthy flavor of spinach, all wrapped up in a rich lasagna. It’s a perfect fall-inspired dish for a cozy dinner or special occasion.<\/p>\n
\n– 12 lasagna noodles
\n– 3 cups fresh spinach leaves
\n– 1 onion, finely chopped
\n– 2 cloves garlic, minced
\n– 1 cup grated ricotta cheese
\n– 1 cup shredded mozzarella cheese
\n– 1\/4 cup grated Parmesan cheese
\n– Salt and pepper to taste
\n– Olive oil for greasing the baking dish<\/p>\n
\n2. Roast the honeynut squash in a preheated oven at 400\u00b0F (200\u00b0C) for about 45 minutes, or until tender.
\n3. Cook lasagna noodles according to package instructions. Drain and set aside.
\n4. In a large skillet, saut\u00e9 the chopped onion and minced garlic until softened. Add spinach leaves and cook until wilted.
\n5. In a separate bowl, combine ricotta cheese, mozzarella cheese, and Parmesan cheese. Season with salt and pepper.
\n6. Assemble the lasagna by spreading a layer of roasted squash, followed by noodles, spinach mixture, and cheese mixture. Repeat for 3 layers, ending with a layer of cheese on top.
\n7. Bake for 30-35 minutes, or until hot and bubbly.<\/p>\nHoneynut Squash and Chickpea Stew<\/h2>\n
\nWarm up with this comforting and nutritious stew, perfect for a chilly evening. This recipe combines the sweetness of honeynut squash with the creaminess of chickpeas.<\/p>\n
\n– 1 can chickpeas (15 oz), drained and rinsed
\n– 2 tablespoons olive oil
\n– 1 onion, chopped
\n– 3 cloves garlic, minced
\n– 1 teaspoon ground cumin
\n– 1 teaspoon smoked paprika
\n– Salt and pepper, to taste
\n– 4 cups vegetable broth
\n– 1 can (14.5 oz) diced tomatoes
\n– Fresh cilantro leaves, for garnish<\/p>\n
\n2. Add garlic, cumin, smoked paprika, salt, and pepper. Cook for 1 minute.
\n3. Add squash, chickpeas, broth, and diced tomatoes. Bring to a boil, then reduce heat and simmer for 25-30 minutes or until squash is tender.
\n4. Serve hot, garnished with cilantro leaves.<\/p>\nHoneynut Squash and Pecan Muffins<\/h2>\n
\nThese moist and flavorful muffins combine the natural sweetness of honeynut squash with the crunch of toasted pecans, perfect for a cozy breakfast or snack.<\/p>\n
\n– 2 1\/4 cups all-purpose flour
\n– 1 cup granulated sugar
\n– 2 teaspoons baking powder
\n– 1\/2 teaspoon salt
\n– 1\/2 cup unsalted butter, melted
\n– 1 large egg
\n– 1\/2 cup milk
\n– 1 teaspoon vanilla extract
\n– 1\/2 cup chopped pecans
\n– Confectioners’ sugar for dusting (optional)<\/p>\n
\n2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
\n3. In a large bowl, combine melted butter, egg, milk, and vanilla extract. Stir in cooked squash and chopped pecans.
\n4. Add dry ingredients to wet ingredients and stir until just combined.
\n5. Divide batter evenly among muffin cups.
\n6. Bake for 20-25 minutes or until golden brown.
\n7. Allow muffins to cool before dusting with confectioners’ sugar (if desired).<\/p>\nHoneynut Squash and Caramelized Onion Pizza<\/h2>\n
\nThis autumn-inspired pizza combines the natural sweetness of honeynut squash with the deep flavor of caramelized onions, all on a crispy crust.<\/p>\n
\n– 1 small honeynut squash, peeled and diced
\n– 2 large onions, thinly sliced
\n– 2 tbsp olive oil
\n– Salt and pepper to taste
\n– Mozzarella cheese, shredded (optional)<\/p>\n
\n2. Toss the diced squash with 1 tbsp olive oil, salt, and pepper on a baking sheet. Roast for 20-25 minutes or until tender.
\n3. In a large skillet, caramelize the sliced onions over medium-low heat with the remaining 1 tbsp olive oil. Cook for 30-40 minutes or until dark golden brown.
\n4. Roll out the pizza crust and top with roasted squash, caramelized onions, and mozzarella cheese (if using).
\n5. Bake in preheated oven for an additional 10-12 minutes or until crust is golden brown.<\/p>\nHoneynut Squash and Coconut Milk Soup<\/h2>\n
\nThis creamy soup combines the natural sweetness of honeynut squash with the richness of coconut milk, making it a perfect comfort food for chilly days. With just a few simple ingredients, you can whip up a delicious and nutritious meal in no time.<\/p>\n
\n– 2 tablespoons olive oil
\n– 1 onion, chopped
\n– 3 cloves garlic, minced
\n– 4 cups coconut milk
\n– 1 teaspoon ground cumin
\n– Salt and pepper to taste
\n– Fresh cilantro leaves for garnish (optional)<\/p>\n
\n2. Cut the squash in half lengthwise, scoop out seeds, and place cut side up on a baking sheet.
\n3. Roast the squash for 45 minutes or until tender.
\n4. Saut\u00e9 the onion and garlic in olive oil until softened.
\n5. Scoop out the cooked squash flesh and add to the pan with the onion mixture.
\n6. Stir in coconut milk, cumin, salt, and pepper.
\n7. Simmer for 10-15 minutes or until heated through.
\n8. Taste and adjust seasoning as needed.
\n9. Serve hot, garnished with cilantro leaves if desired.<\/p>\nHoneynut Squash and Sage Butter Ravioli<\/h2>\n
\nCelebrate the flavors of fall with this creamy, aromatic ravioli filling featuring honeynut squash and fragrant sage. Perfect for a cozy dinner party or a quick weeknight meal.<\/p>\n
\n– 2 tbsp unsalted butter
\n– 2 tbsp all-purpose flour
\n– 1\/4 cup grated Parmesan cheese
\n– 1\/4 cup heavy cream
\n– 2 tsp dried sage leaves
\n– Salt and pepper, to taste
\n– Ravioli wrappers (homemade or store-bought)<\/p>\n
\n2. Cut the squash in half and roast for 45 minutes, or until tender.
\n3. Scoop out the flesh and blend with butter, flour, Parmesan cheese, heavy cream, and sage leaves.
\n4. Season with salt and pepper to taste.
\n5. Fill ravioli wrappers with the squash mixture.
\n6. Cook ravioli according to package instructions. Serve with your favorite sauce.<\/p>\nHoneynut Squash and Cranberry Stuffed Acorn Squash<\/h2>\n
\nThis seasonal recipe combines the warmth of honeynut squash with the tartness of cranberries, all wrapped up in a deliciously stuffed acorn squash.<\/p>\n
\n– 1 large honeynut squash, peeled and cubed
\n– 1\/4 cup fresh or frozen cranberries
\n– 2 tablespoons brown sugar
\n– 1 tablespoon honey
\n– 1\/4 teaspoon salt
\n– 1\/4 cup chopped pecans (optional)
\n– 2 tablespoons olive oil<\/p>\n
\n2. Cut the acorn squashes in half and scoop out seeds.
\n3. In a bowl, mix cubed honeynut squash with cranberries, brown sugar, honey, and salt.
\n4. Divide the mixture among the acorn squash halves.
\n5. Top each squash with chopped pecans (if using).
\n6. Drizzle olive oil over the squashes.
\n7. Roast for 45-50 minutes or until the squashes are tender.<\/p>\nSummary<\/h2>\n