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Breakfast Dessert Sweet  •  October 22, 2022

Poached Honeynut Squash with Pepita Granola

Poached Honeynut Squash with Pepita Granola
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Poached Honeynut Squash with Pepita Granola

Serves 8
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Course Breakfast, Dessert
Servings 8 people

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!

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