Thursday, January 12, 2023

Sesame Ginger Honeynut Squash

This roasted honeynut squash is the ultimate side with a medley of sweet, spicy, nutty flavors. It is perfect for any day as well as for festive occasions. For a vegan version, use maple syrup.

If you are wondering what honeynut squash is, then here it is. Honeynut squash is a winter squash like the butternut squash. But it is smaller than butternut squash, about 6-inches in size. It is sweeter, richer, and nuttier than the butternut. That is the flavor is concentrated more than the butternut and is aptly called honeynut squash. The peel is edible and can be cooked as such like delicata squash. Though I have peeled in this recipe, use as such. My kids didn’t want the peel and so I removed it. It was easier to peel and cut than butternut squash. Being said that, this squash is amazing to use even in our traditional curries and sambhar.

Do you have to add nuts in this recipe?

 I would highly recommend the addition of sesame and peanuts. If you like pecans, just swap the nut(s) of your choice. The nuts compliment the flavors of the sweet and nutty honeynut squash.

What herbs can be used in this recipe? 

I have used basil and green onions. These were perfect with the flavors of the squash. Cilantro can also be swapped for basil. 

Is the recipe easy to make?

Absolutely, yes! The dressing used is very simple to make. Add it to the cubed squash, spread as a single layer in the oven and roast. Flip the sides after 20 minutes, and roast for 10 minutes. Remove from the oven add the nuts and herbs. Simple!

Is it Spicy?

No. This is a perfectly balanced squash. If you prefer, amp the black pepper, or add extra chili flakes. I would love a spicy version too! Adding sriracha paste would be perfect for a spicy variation.

Is this vegan?

This recipe uses honey. The squash itself is sweeter and hence a little honey is enough. It can be omitted if you do not want to add. Maple syrup can also be used instead.

What to serve with honeynut squash?

This is a delicious side perfect for everyday as well as for festive meals. I love this squash as such, but it is great to have with cooked grains or everyday roti, just like our traditional sweet and spicy pumpkin curry.

Honey and ginger are used to coat the squash along with salt, black pepper, and oil. Honey and ginger are the two ingredients to be used in a recipe for our #improvcookingchallenge. With two ingredients, and of course with other ingredients, there are a million things that could be made. And that’s exactly what we do in our group. Each month in our group, we use suggested two ingredients and share recipes on our blogs. Honey and ginger are an amazing combo and the combination is often used in our home with herbal concoctions. This recipe of honey and ginger added roasted honeynut squash is my share for this event.

More squash recipes:

I am also linking this to Wonderful Wednesday, Thursday Favorite Things, What's For Dinner, and Sundays on Silverado.

Serves 4

Honeynut squash - 2 cups, cubed
Sesame seeds -1 tbsp, toadted
Peanuts - 2 tbsp, toasted
Salt - 2/3 tsp
Ginger - 3/4 tsp, grated
Honey/maple syrup - 1 tsp
Black pepper - 1/2 tsp
Basil - 1 tbsp, finely chopped
Green onions -1tbsp, green parts
Oil - 1.5 tbsp


Preheat the oven to 425 degrees.

Mix the oil, honey, salt, pepper, and ginger in a bowl.

Add this mixture to the cubed honeynut squash. Toss well.

Arrange in a single layer on a baking sheet.

Roast for 11-12 minutes at 425 degrees.

Gently flip the squash and roast for 10 minutes.

Transfer to a bowl. Add the green onions, basil, toasted sesame seeds, and crushed peanuts. Toss.

Serve as a side.

Jan 2023 #ImprovCooking recipes: