Poached Honeynut Squash with Pepita Granola
Serves 8
Equipment
- Large sauce pot
- Medium bowl
- Whisk
Ingredients
Squash
- 1 ¼ cup sugar
- ½ cup brown sugar
- 1 bottle sweet riesling wine moscato or vin santo works too, you want to use a sweet wine for this!
- 2 cups water
- 1 cinnamon stick broken in half
- 1 star anise
- 1 inch fresh ginger sliced
- Peeled zest of 1 clementine or a half an orange
- 2 tsp vanilla bean paste
- ½ tsp kosher salt
- 4 honeynut squash peeled and tops trimmed
- Vanilla ice cream for serving
Granola
- ¼ cup maple syrup
- ¼ cup coconut oil melted
- 1 tsp vanilla bean paste
- ½ tsp cinnamon
- ½ tsp kosher salt
- 1 ½ cups old fashioned oats
- ½ cup pepitas
- 1 Tbsp sesame seeds
Instructions
- In a large sauce pot add sugar, brown sugar, wine, water, cinnamon stick, star anise, ginger, zest, vanilla and salt.
- Cook over medium heat until sugar is dissolved. Add in squash and bring to a simmer.
- Reduce heat to low and cover. Cook for 30-45 minutes until the squash is just tender (cook time will vary on size of squash). Stir the squash around very now and then.
- While squash cooks, make the granola. Preheat oven to 350ºF.
- In a medium bowl whisk maple syrup, coconut oil, vanilla, cinnamon and salt. Stir in oats, pepitas, and sesame seeds. Spread mixture out evenly on a sheet tray. Bake for 20-30 minutes, tossing occasionally, until golden (it will seem wet still). Let cool. Granola will crisp as it cools down.
- Cut squashes in half and remove the seeds. Serve squash warm, topped with a bit of the poaching liquid, a scoop of ice cream and garnished with granola. Half of a squash is good for one serving 🙂
Tried this recipe?Let us know how it was!