\nRoasted Honeynut Squash with Maple Glaze Recipe<\/p>\n
As the leaves begin to change colors and the crisp autumn air sets in, our thoughts turn to the warm, comforting dishes that define the season. And what better way to celebrate fall than with a star ingredient that embodies its spirit: the humble honeynut squash? With its sweet, nutty flavor and velvety texture, honeynut squash is the perfect canvas for a wide range of recipes, from soups and salads to risottos and cakes. In this article, we’ll explore 18 delicious honeynut squash recipes that are sure to become new fall favorites.<\/p>\n
\nRoasted Honeynut Squash with Maple Glaze Recipe<\/p>\n
Savor the sweet and savory flavors of fall with this easy-to-make roasted honeynut squash dish, elevated by a sticky maple glaze.<\/p>\n
Ingredients:<\/p>\n
– 2-3 honeynut squashes (about 1 pound)
\n– 2 tablespoons olive oil
\n– Salt and pepper to taste
\n– 1\/4 cup pure maple syrup
\n– 2 tablespoons apple cider vinegar<\/p>\n
Instructions:<\/p>\n
1. Preheat oven to 425\u00b0F (220\u00b0C).
\n2. Cut the squash in half lengthwise, scoop out seeds, and place cut side up on a baking sheet.
\n3. Drizzle with olive oil and season with salt and pepper.
\n4. Roast for 45-50 minutes, or until tender and caramelized.
\n5. While the squash is roasting, combine maple syrup and apple cider vinegar in a small saucepan.
\n6. Bring to a simmer over medium heat, then reduce heat to low and let glaze thicken for about 10 minutes.
\n7. Remove squash from oven and brush with the warm maple glaze.<\/p>\n
Cooking Time:<\/strong> 45-50 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 medium 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 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 medium 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<\/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><\/p>\n – 1 small honeynut squash (about 1 lb) Instructions:<\/strong><\/p>\n 1. Preheat oven to 400\u00b0F (200\u00b0C). Cooking Time:<\/strong> 45 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> 45-50 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 medium honeynut squash Instructions:<\/strong><\/p>\n 1. Preheat oven to 400\u00b0F (200\u00b0C). Cooking Time:<\/strong> 40 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<\/p>\n Ingredients:<\/strong><\/p>\n – 1 medium honeynut squash, roasted and pureed Instructions:<\/strong><\/p>\n 1. Preheat oven to 425\u00b0F (220\u00b0C). Cooking Time:<\/strong> 12-15 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 cup honeynut squash puree Instructions:<\/strong><\/p>\n 1. Preheat a non-stick skillet or griddle over medium heat. Cinnamon Syrup:<\/strong><\/p>\n – 1\/2 cup heavy cream Combine ingredients in a small saucepan over low heat. Simmer until syrupy, stirring occasionally. Serve warm with pancakes.<\/p>\n Cooking Time:<\/strong> 20-25 minutes (including prep time)<\/p>\n Ingredients:<\/strong><\/p>\n – 1 medium honeynut squash (about 2 lbs), peeled, seeded, 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> 40 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 large honeynut squash (about 2 lbs), sliced into 1\/4-inch thick rounds Instructions:<\/strong><\/p>\n 1. Preheat grill to medium-high heat. Cooking Time:<\/strong> 15-20 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 medium honeynut squash (about 2 lbs), peeled and cubed Instructions:<\/strong><\/p>\n 1. Preheat oven to 400\u00b0F (200\u00b0C). Cooking Time:<\/strong> 45 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 12 jumbo pasta shells Instructions:<\/strong><\/p>\n 1. Preheat oven to 375\u00b0F. Cooking Time:<\/strong> 25-30 minutes<\/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 (190\u00b0C). Cooking Time:<\/strong> 45-50 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 medium honeynut squash (about 2 lbs), peeled and cubed Instructions:<\/strong><\/p>\n 1. Heat the oil in a large pot over medium heat. Cooking Time:<\/strong> 30-35 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 9-inch pie crust Instructions:<\/strong><\/p>\n 1. Preheat oven to 375\u00b0F. Cooking Time:<\/strong> 40-45 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 medium honeynut squash (about 1 cup) Instructions:<\/strong><\/p>\n 1. Preheat your oven to 400\u00b0F (200\u00b0C). Cut the honeynut squash in half and roast for 30-40 minutes, or until tender. Cooking Time:<\/strong> 30-40 minutes (roasting time), plus blending time<\/p>\n Get ready to fall in love with the sweet and nutty flavor of honeynut squash! This autumnal superstar deserves more than just being a pretty face, and we’re here to prove it. From savory main courses like Roasted Honeynut Squash with Maple Glaze and Honeynut Squash and Sage Risotto, to comforting soups like Creamy Honeynut Squash Soup, and sweet treats like Honeynut Squash Pancakes with Cinnamon Syrup, we’ve rounded up 18 mouthwatering recipes that showcase this underrated gourd’s versatility. Whether you’re a seasoned cook or just starting out, there’s something for everyone in this delightful collection of honeynut squash recipes.<\/p>\n","protected":false},"excerpt":{"rendered":" As the leaves begin to change colors and the crisp autumn air sets in, our thoughts turn to the warm, comforting dishes that define the season. And what better way to celebrate fall than with a star ingredient that embodies its spirit: the humble honeynut squash? With its sweet, nutty flavor and velvety texture, honeynut … Read more<\/a><\/p>\n","protected":false},"author":1,"featured_media":1946,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[16],"tags":[],"class_list":["post-2105","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-fall-recipes"],"_links":{"self":[{"href":"https:\/\/foodcookingrecipe.com\/wp-json\/wp\/v2\/posts\/2105","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/foodcookingrecipe.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/foodcookingrecipe.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/foodcookingrecipe.com\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/foodcookingrecipe.com\/wp-json\/wp\/v2\/comments?post=2105"}],"version-history":[{"count":1,"href":"https:\/\/foodcookingrecipe.com\/wp-json\/wp\/v2\/posts\/2105\/revisions"}],"predecessor-version":[{"id":2106,"href":"https:\/\/foodcookingrecipe.com\/wp-json\/wp\/v2\/posts\/2105\/revisions\/2106"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/foodcookingrecipe.com\/wp-json\/wp\/v2\/media\/1946"}],"wp:attachment":[{"href":"https:\/\/foodcookingrecipe.com\/wp-json\/wp\/v2\/media?parent=2105"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/foodcookingrecipe.com\/wp-json\/wp\/v2\/categories?post=2105"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/foodcookingrecipe.com\/wp-json\/wp\/v2\/tags?post=2105"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}Creamy Honeynut Squash Soup<\/h2>\n
\nWarm up with this comforting and creamy soup made with the sweet and nutty flavors of honeynut squash. This recipe is perfect for a chilly fall or winter evening.<\/p>\n
\n– 2 tablespoons butter
\n– 1 onion, chopped
\n– 3 cloves garlic, minced
\n– 1\/2 cup heavy cream
\n– 1\/2 cup chicken broth
\n– 1 teaspoon salt
\n– 1\/4 teaspoon black pepper<\/p>\n
\n2. Toss squash with butter, onion, and garlic on a baking sheet. Roast for 30 minutes or until tender.
\n3. In a blender or food processor, puree roasted squash mixture until smooth.
\n4. In a large pot, combine pureed squash, heavy cream, chicken broth, salt, and pepper. Heat over medium heat until warmed through.
\n5. Serve hot, garnished with chopped herbs or croutons if desired.<\/p>\nHoneynut Squash and Sage Risotto<\/h2>\n
\nThis creamy risotto is a perfect fall treat, showcasing the rich flavors of honeynut squash and sage. A comforting side dish or main course option for any season.<\/p>\n
\n– 4 cups vegetable broth, warmed
\n– 1 tablespoon olive oil
\n– 1 small onion, finely chopped
\n– 2 cloves garlic, minced
\n– 1\/2 cup Arborio rice
\n– 2 tablespoons white wine (optional)
\n– 2 tablespoons butter
\n– 2 sprigs fresh sage, chopped
\n– Salt and pepper to taste
\n– Grated Parmesan cheese (optional)<\/p>\n
\n2. Toss squash with olive oil, salt, and pepper on a baking sheet. Roast for 30-40 minutes or until tender.
\n3. In a large skillet, saut\u00e9 onion and garlic until translucent. Add Arborio rice; cook for 1 minute.
\n4. Add warmed broth, 1\/2 cup at a time, stirring continuously, allowing each portion to absorb before adding the next.
\n5. Stir in roasted squash, white wine (if using), butter, and chopped sage. Season with salt and pepper to taste.
\n6. Serve immediately, topped with grated Parmesan cheese if desired.<\/p>\nStuffed Honeynut Squash with Quinoa and Cranberries<\/h2>\n
\nThis recipe celebrates the sweet and savory flavors of honeynut squash, quinoa, and cranberries. Perfect for a cozy fall or winter evening, this dish is both nutritious and delicious.<\/p>\n
\n– 1 cup cooked quinoa
\n– 1\/4 cup dried cranberries
\n– 2 tablespoons olive oil
\n– 1 small onion, finely chopped
\n– 2 cloves garlic, minced
\n– 1 teaspoon cumin
\n– Salt and pepper to taste
\n– Optional: crumbled feta cheese or toasted pecans for garnish<\/p>\n
\n2. Cut the squashes in half lengthwise and scoop out the seeds.
\n3. In a bowl, mix cooked quinoa, chopped onion, minced garlic, cumin, salt, and pepper.
\n4. Stuff each squash with the quinoa mixture, dividing it evenly between the two.
\n5. Drizzle the tops with olive oil and sprinkle with dried cranberries.
\n6. Bake for 45-50 minutes or until the squashes are tender.<\/p>\nHoneynut Squash and Kale Salad with Tahini Dressing<\/h2>\n
\nThis autumn-inspired salad combines the natural sweetness of honeynut squash with the earthy flavor of kale, all tied together with a creamy tahini dressing. Perfect as a side dish or light lunch.<\/p>\n
\n– 2 cups curly kale, stems removed and discarded
\n– 1\/4 cup tahini
\n– 2 tbsp lemon juice
\n– 1 tsp honey
\n– Salt and pepper to taste
\n– 1\/4 cup chopped walnuts or pecans (optional)<\/p>\n
\n2. Cut the honeynut squash in half lengthwise and scoop out seeds.
\n3. Roast the squash for 30-40 minutes, or until tender and caramelized.
\n4. Meanwhile, massage the kale leaves with a pinch of salt and pepper until slightly wilted.
\n5. In a blender or food processor, combine tahini, lemon juice, and honey. Blend until smooth.
\n6. Combine roasted squash, kale, and dressing in a large bowl. Toss to coat.
\n7. Sprinkle chopped nuts on top (if using).
\n8. Serve warm or at room temperature.<\/p>\nSpiced Honeynut Squash Puree<\/h2>\n
\nSweeten up your fall with this velvety puree, perfect as a side dish or used as a topping for soups, salads, or bread.<\/p>\n
\n– 2 tbsp unsalted butter
\n– 1\/4 cup brown sugar
\n– 1 tsp ground cinnamon
\n– 1\/2 tsp ground nutmeg
\n– 1\/4 tsp ground ginger
\n– Salt, to taste
\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 on a baking sheet, cut side up, and drizzle with butter.
\n4. Sprinkle brown sugar, cinnamon, nutmeg, ginger, and salt evenly over the squash.
\n5. Roast for 45-50 minutes or until the squash is tender and caramelized.
\n6. Scoop out the flesh and puree in a blender or food processor until smooth.
\n7. Add heavy cream or half-and-half if desired to achieve desired consistency.<\/p>\nHoneynut Squash and Black Bean Tacos<\/h2>\n
\nElevate your taco game with the sweet and savory combination of honeynut squash and black beans! This recipe is a flavorful twist on traditional tacos, perfect for a quick and delicious meal.<\/p>\n
\n– 1 can black beans, drained and rinsed
\n– 1 tablespoon olive oil
\n– 1 small onion, diced
\n– 2 cloves garlic, minced
\n– 1 teaspoon cumin
\n– 1\/2 teaspoon smoked paprika
\n– Salt and pepper to taste
\n– 8-10 corn tortillas
\n– Optional toppings: avocado, sour cream, shredded cheese, cilantro, salsa<\/p>\n
\n2. Cut the honeynut squash in half lengthwise and roast for 30 minutes, or until tender.
\n3. In a large skillet, heat the olive oil over medium-high heat. Add the onion and cook for 5-7 minutes, or until translucent.
\n4. Add the garlic, cumin, smoked paprika, salt, and pepper to the skillet and cook for an additional minute.
\n5. Add the black beans to the skillet and stir to combine with the onion mixture.
\n6. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
\n7. Assemble tacos by spooning the squash and bean mixture onto a warmed tortilla, and adding desired toppings.<\/p>\nBaked Honeynut Squash with Brown Butter and Pecans<\/h2>\n
\nWarm up to the comforting flavors of this season’s best squash, elevated by a rich brown butter and crunchy pecans.<\/p>\n
\n– 4 tbsp unsalted butter
\n– 2 tbsp brown sugar
\n– 1\/4 cup chopped pecans
\n– Salt to taste<\/p>\n
\n2. Cut the squash in half lengthwise and scoop out seeds.
\n3. In a large bowl, whisk together butter, brown sugar, salt, and a pinch of pepper.
\n4. Place the squash halves on a baking sheet lined with parchment paper.
\n5. Brush the brown butter mixture evenly over both squash halves.
\n6. Sprinkle chopped pecans over the squash.
\n7. Bake for 45-50 minutes or until the squash is tender and caramelized.
\n8. Remove from oven and let cool slightly before serving.<\/p>\nHoneynut Squash and Goat Cheese Flatbread<\/h2>\n
\nThis recipe combines the warmth of honeynut squash with the creaminess of goat cheese, all on a crispy flatbread crust. Perfect for a cozy fall evening or as a unique appetizer.<\/p>\n
\n– 1\/2 cup goat cheese, crumbled
\n– 1\/4 cup olive oil
\n– 1 tablespoon honey
\n– 1 teaspoon salt
\n– 1\/4 teaspoon black pepper
\n– 1 package flatbread dough (homemade or store-bought)
\n– Fresh thyme leaves for garnish<\/p>\n
\n2. Roll out flatbread dough to desired thickness.
\n3. Spread roasted squash puree over the dough, leaving a 1\/2-inch border.
\n4. Top with crumbled goat cheese and drizzle with honey.
\n5. Sprinkle salt and pepper to taste.
\n6. Bake for 12-15 minutes or until crust is golden brown.
\n7. Garnish with fresh thyme leaves before serving.<\/p>\nHoneynut Squash Pancakes with Cinnamon Syrup<\/h2>\n
\nExperience the warm comfort of autumn mornings with these moist and flavorful pancakes, infused with the sweetness of honeynut squash and a hint of cinnamon.<\/p>\n
\n– 1 1\/2 cups all-purpose flour
\n– 3 tablespoons sugar
\n– 2 teaspoons baking powder
\n– 1\/4 teaspoon salt
\n– 1 large egg
\n– 1\/2 cup milk
\n– 2 tablespoons melted butter
\n– Cinnamon syrup (see below)<\/p>\n
\n2. In a bowl, whisk together flour, sugar, baking powder, and salt.
\n3. In a separate bowl, combine squash puree, egg, milk, and melted butter. Stir until smooth.
\n4. Add the wet ingredients to the dry ingredients and stir until just combined.
\n5. Drop by 1\/4 cupfuls onto the skillet or griddle.
\n6. Cook for 2-3 minutes or until bubbles appear on surface and edges start to dry. Flip and cook for an additional 1-2 minutes.<\/p>\n
\n– 1 tablespoon unsalted butter
\n– 1 teaspoon ground cinnamon<\/p>\nHoneynut Squash and Lentil Curry<\/h2>\n
\nThis hearty and flavorful curry combines the natural sweetness of honeynut squash with the earthy taste of lentils, perfect for a cozy dinner or lunch. This recipe is easy to make and packed with nutrients.<\/p>\n
\n– 1 cup brown or green 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– 1 can (14 oz) diced tomatoes
\n– Fresh cilantro, for garnish<\/p>\n
\n2. Add garlic, cumin, curry powder, and turmeric. Cook for 1 minute.
\n3. Add squash, lentils, broth, and diced tomatoes. Bring to a boil, then reduce heat and simmer for 30-40 minutes or until the squash is tender.
\n4. Season with salt and pepper to taste.
\n5. Serve hot, garnished with cilantro.<\/p>\nGrilled Honeynut Squash with Chimichurri Sauce<\/h2>\n
\nExperience the sweetness of honeynut squash paired with the bright, herbaceous flavors of chimichurri sauce. This recipe is perfect for a quick and delicious side dish or light lunch.<\/p>\n
\n– 1\/4 cup olive oil
\n– 2 cloves garlic, minced
\n– 1 cup fresh parsley, chopped
\n– 1\/2 cup fresh oregano, chopped
\n– 2 tablespoons freshly squeezed lemon juice
\n– Salt and pepper to taste<\/p>\n
\n2. In a bowl, whisk together olive oil, garlic, parsley, oregano, and lemon juice.
\n3. Brush both sides of squash slices with the chimichurri mixture.
\n4. Grill squash for 5-7 minutes per side, or until tender and caramelized.
\n5. Season with salt and pepper to taste.
\n6. Serve warm or at room temperature.<\/p>\nHoneynut Squash and Apple Soup<\/h2>\n
\nThis creamy soup combines the sweet flavors of honeynut squash and apples, perfect for a cozy fall evening.<\/p>\n
\n– 2 tablespoons butter
\n– 1 onion, chopped
\n– 3 cloves garlic, minced
\n– 2 Granny Smith apples, peeled and chopped
\n– 4 cups chicken or vegetable broth
\n– 1\/2 cup heavy cream or half-and-half
\n– Salt and pepper, to taste
\n– Fresh herbs (such as parsley or sage), for garnish<\/p>\n
\n2. Toss squash cubes with butter, onion, and garlic on a baking sheet. Roast for 30 minutes.
\n3. In a large pot, saut\u00e9 the chopped apples in butter until tender, about 5 minutes.
\n4. Add roasted squash mixture, broth, and cream to the pot. Bring to a simmer.
\n5. Pur\u00e9e soup with an immersion blender or regular blender until smooth.
\n6. Season with salt and pepper to taste.
\n7. Serve hot, garnished with fresh herbs.<\/p>\nHoneynut Squash and Sausage Stuffed Shells<\/h2>\n
\nThis recipe combines the comforting flavors of autumn with the warmth of Italian-inspired stuffed shells. The result is a deliciously savory dish that’s perfect for a cozy night in.<\/p>\n
\n– 1 medium honeynut squash, cooked and mashed
\n– 2 sweet Italian sausages, casings removed
\n– 1 onion, finely chopped
\n– 2 cloves of garlic, minced
\n– 1 cup grated Parmesan cheese
\n– 1\/4 cup breadcrumbs
\n– Salt and pepper to taste
\n– Fresh parsley, chopped (optional)<\/p>\n
\n2. Cook pasta shells according to package instructions; set aside.
\n3. In a large skillet, cook sausages over medium-high heat until browned, about 5 minutes. Remove from heat and let cool.
\n4. In the same skillet, add chopped onion and minced garlic; cook until onion is translucent.
\n5. Add mashed honeynut squash to the skillet and stir to combine with onion mixture.
\n6. Stuff each pasta shell with a portion of the sausage-squash mixture, followed by a sprinkle of Parmesan cheese and breadcrumbs.
\n7. Place stuffed shells on a baking sheet and bake for 20-25 minutes, or until golden brown.<\/p>\nHoneynut Squash and Spinach Lasagna<\/h2>\n
\nA creative twist on classic lasagna, this recipe combines the sweetness of honeynut squash with the earthiness of spinach. The result is a rich and satisfying vegetarian dish perfect for fall and winter meals.<\/p>\n
\n– 2 tablespoons olive oil
\n– 1 onion, chopped
\n– 3 cloves garlic, minced
\n– 10 oz frozen spinach, thawed and drained
\n– 1 cup ricotta cheese
\n– 1 cup shredded mozzarella cheese
\n– 1\/4 cup grated Parmesan cheese
\n– 12 lasagna noodles
\n– Salt and pepper to taste<\/p>\n
\n2. Cook squash cubes in olive oil until tender, about 20-25 minutes.
\n3. In a large skillet, saut\u00e9 onion and garlic until softened. Add spinach and cook until wilted.
\n4. In a mixing bowl, combine cooked squash, ricotta cheese, mozzarella cheese, Parmesan cheese, salt, and pepper.
\n5. Assemble lasagna by spreading squash mixture on noodles, then adding marinara sauce and repeating layers two more times.
\n6. Top with remaining mozzarella cheese and bake for 35-40 minutes or until golden brown.<\/p>\nHoneynut Squash and Chickpea Stew<\/h2>\n
\nA hearty, comforting stew that combines the sweetness of honeynut squash with the nuttiness of chickpeas. Perfect for a cozy evening meal.<\/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<\/p>\n
\n2. Add the onion and cook until softened, about 5 minutes.
\n3. Add the garlic, cumin, and paprika; cook for 1 minute.
\n4. Add the squash, chickpeas, and broth. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until the squash is tender.
\n5. Season with salt and pepper to taste.<\/p>\nHoneynut Squash and Pear Galette<\/h2>\n
\nThis sweet and savory galette combines the natural sweetness of honeynut squash and pears with a buttery crust, perfect for a fall or winter dessert.<\/p>\n
\n– 1 medium honeynut squash, cooked and pureed (about 2 cups)
\n– 2 ripe pears, peeled and sliced
\n– 1\/4 cup granulated sugar
\n– 2 tablespoons unsalted butter, melted
\n– 1 tablespoon honey
\n– Salt to taste<\/p>\n
\n2. Roll out the pie crust to a thickness of about 1\/8 inch.
\n3. In a bowl, mix together squash puree, sugar, and melted butter until combined.
\n4. Arrange pear slices on one half of the crust, leaving a 1-inch border.
\n5. Spread the squash mixture over the pears.
\n6. Fold the other half of the crust over the filling, pressing edges to seal.
\n7. Brush with honey and sprinkle with salt.
\n8. Bake for 40-45 minutes or until crust is golden brown.<\/p>\nHoneynut Squash and Ginger Smoothie<\/h2>\n
\nBoost your morning with this nutrient-packed smoothie, combining the warmth of ginger with the sweetness of honeynut squash.<\/p>\n
\n– 1-inch piece of fresh ginger
\n– 1\/2 banana, sliced
\n– 1\/2 cup plain Greek yogurt
\n– 1 tablespoon honey
\n– Ice cubes (as needed)<\/p>\n
\n2. Let the roasted squash cool slightly, then scoop out the flesh and add it to a blender with the ginger, banana, Greek yogurt, and honey.
\n3. Blend on high speed until smooth and creamy, adding ice cubes if you prefer a thicker consistency.
\n4. Pour into a glass and serve immediately.<\/p>\nSummary<\/h2>\n