Roasted Honeynut Squash with Sweet and Salty Green Olive Topping
Serves 4-6
Ingredients
Squash
- 3 pounds honeynut squash seeds removed and quartered
- Olive oil for coating
- Kosher salt and pepper to taste
Topping
- ½ cup hazelnuts roasted and roughly chopped**
- ⅓ cup chopped Castelvetrano olives
- ¼ cup chopped fresh parsley
- ⅓ cup dried cherries chopped
- 3 Tbsp extra virgin olive oil
- 2 Tbsp maple syrup
- ½ of an orange zested
- ¼ tsp cayenne pepper or to taste
- Salt and pepper to taste
Instructions
- Preheat oven 425F. Line a sheet tray with parchment paper.
- Generously coat squash in olive oil and season with salt and pepper.
- Roast squash flesh side up for 35-45 minutes until soft and caramelized. You can also place them under the broiler for a few minutes once they are soft if you want more color on them.
- While the squash roasts, prepare the topping. Mix everything for the topping together in a small bowl. Set aside.
- Once squash is roasted, transfer to a serving platter, top with the olive/nut mix and serve.
Video
Notes
*No need to peel as the skins are edible on honeynut squash!
**I roast them at 425F for 10 minutes until golden and aromatic. Once they have cooled just a little, I rub them between two kitchen towels to remove some of their skin.
Tried this recipe?Let us know how it was!
So tasty! The addition of the Cayenne pepper provides the perfect kick to the blander taste profile of the roasted squash. Delicious!
Going to make this for Thanksgiving! I cant find honey nut so will decide on which squash to use, either butternut or acorn or maybe delicata. Any suggestions? Will roast ahead of time and reheat before serving. Also I have a big bag of pecans I need to use so will substitute. Thanks!
changing to a 5 star rating as made this for Thanksgiving and it was everyone’s favorite dish. Going on the BEST MAKE AGAIN recipe list!