When I was out shopping for groceries recently, I saw an adorable, mini squash that looked exactly like a butternut but it was half the size and called a honeynut squash. I was so happy to see this because I always have a hard time cutting the bigger size and this was much easier to prepare. I also like that it is the perfect serving size for one person.
I read that the honeynut squash is much sweeter than butternut (and it is!) so I decided to pair it with a savory filling. Apples and onions make the perfect pair when caramelized down with a little balsamic vinegar and some spices. While this is cooking it makes the kitchen smell wonderful. This tiny squash is packed with vitamin A and this dish can be eaten for breakfast, lunch, or dinner.
As a bonus, you can roast the seeds that you remove from inside of the squash with a bit of oil and some sea salt.
Roasted Honeynut Squash With Apple Onion Stuffing
- 1 honeynut squash
- 1 tbsp olive oil
- to taste salt & pepper
- 4 tbsp vegan butter
- 1 medium red onion, diced
- 1 red apple, diced
- 1 tbsp balsamic vinegar
- 1/8 tsp nutmeg
- 1/8 tsp ginger
- 1 tsp cinnamon
- to drizzle on top maple syrup
1. Preheat the oven to 425°F.
2. Cut your honeynut squash in half and remove the seeds from the middle using a spoon.
3. Brush each half with olive oil and place on a baking sheet with the cut side facing up. Sprinkle with salt and pepper to taste.
4. Bake for 30 minutes.
5. While the squash is baking, prepare the filling. Add the butter to a large pot and melt over medium heat.
6. Add the diced onions and cook for about 10 minutes, until the start to brown. Then add the apples, balsamic, and spices. Stir well.
7. Cook until the apples are able to be pierced with a fork, about 25 minutes. This should finish cooking around the same time the squash is ready to come out of the oven.
8. Remove the squash and fill with apple and onion mix. Drizzle with maple syrup and add a dash on cinnamon on top.
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Photo: Lauren Sacerdote