Roasted Honeynut Squash

I'm not sure who is in charge of naming squash varieties but kudos to whoever it is.  Names like butternut, honeynut, spaghetti, gold nugget, banana, sweet dumpling or sunburst make it sound like I'm consuming something way more decadent than a nutrient rich gourd.  On the other hand maybe someone should tell the tomato namers that eating something called Mr. Stripey, a Hillbilly or a Moneymaker diminishes my eating experience.  🍅 🤷🏻‍♀️ Just a thought.

The honeynut squash can best be described as the "mini me" of butternut squash. It's a smaller, more flavorful and more nutrient rich version of the butternut - but it's also somewhat illusive.  I searched for this squash in the supermarkets where I normally shop, in my local Trader Joes and pretty much everywhere that they sell food within a 50 mile radius but with no avail.  There was not a honeynut to be found in all of east Atlanta.  So if you can't find honeynut squash - substitute a butternut in this recipe, like me.  

I used to serve roasted squash as a side dish but it's really become the star of a lot of our meals.  I throw together a green salad and put out a couple of whole grain rolls to round out our squash dinners.  If you haven't jumped on the squash bandwagon - you need to give it a try.  It's more filling and satisfying than you might think.  

This squash is really different than the squash recipes that I've made in the past.   I was intrigued by the sweet, nutty flavor of the squash paired with the heat of the serrano and the acidy of the vinegar.  My go-to squash is spaghetti squash so I was anxious to try out a new variety on my somewhat gourd hesitant family.  

Roasted Honeynut Squash
1 honeynut squash, cut in half
1 Tablespoon olive oil
1/4 teaspoon salt
1/8 teaspoon pepper
1/2 onion, chopped
1/2 serrano pepper, thinly sliced
1/3 cup cider vinegar
3 Tablespoons chopped dried apricots
2 Tablespoons light brown sugar
2 Tablespoons chopped walnuts, toasted

Drizzle squash with 1/2 T. oil and sprinkle with salt and pepper. 

Place cut side down on a greased, foil lined baking pan.  

Bake 15 minutes at 400.  Turn over.  Bake another 15-20 minutes. 

Heat 1/2 T. oil in saucepan.  Add onion and cook until softened. 

Add serrano and cook 1 minute. 

Stir in vinegar, apricots, brown sugar and a pinch of salt. Bring to a simmer. 

Simmer 20 minutes until reduced by half.

Drizzle sauce over squash. 

Serve with toasted walnuts.

I'm not going to try and sugar coat my review of this recipe or try and spin it so that you're left wondering how I really feel about this dish.  I was NOT a fan.  I thought that the squash had a nice texture but the apricot compote was way to vinegary.  Maybe I should have waited until I could find a true honeynut squash. 

​Ciao!

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