This easy recipe elevates the humble honeynut squash with a creamy, tangy, and spicy topping. Perfect for fall gatherings or a cozy weeknight meal.
Honeynut squash, a relatively new vegetable, is now available in farmers markets and grocery stores across the country. Introduced around 2009 as a collaboration between Cornell University and chef Dan Barber, this smaller, single-serve variation of butternut squash requires minimal preparation to achieve exquisite flavor. It's typically enjoyed from September to December.
A simple high-heat roast transforms the honeynut squash, creating tender, browned pieces with natural cavities perfect for toppings. This recipe starts with that basic roast and elevates it with a creamy, tangy, and spicy topping. In just 30 minutes, the squashes emerge from the oven, ready to be filled with a delectable combination. The ideal topping? Cottage cheese. To elevate the dish further, opt for a high-quality, whole-milk cottage cheese. Good Culture is a favorite in our test kitchen, but any other brand of plain, whole-milk cottage cheese will work. You can also substitute plain Greek yogurt as a dairy alternative.The beauty of this recipe lies in its flexibility. If honeynut squash isn't available, any winter squash like butternut or delicata can be used. Simply adjust cooking times accordingly. Feel free to experiment with other toppings. Cottage cheese and chili crisp would be a satisfying combination over roasted butternut squash quarters or delicata rings (no need to peel either variety). If you have seasoned rice vinegar on hand, use it instead of adding salt and sugar in step 3. Regardless of your choices, this dish is versatile enough to serve as either a unique side dish or a satisfying vegetarian main course.
Honeynut Squash Butternut Squash Recipes Fall Foods Vegetarian Dishes
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