Roasted Honeynut Squash with Grain Stuffing is a delicious and beautiful dish to serve! They are mini in size making them great to plate individually as a side dish or an appetizer.
2 honeynut squash
4 thyme sprigs
olive oil spray
sea salt & pepper
1/2 cup dry freekeh (approximately 1 cup cooked)
1 1/2 cup vegetable broth
1 cinnamon stick
2 Lacinato kale leaves
1/2 cup walnuts
1/4 cup currants
1 tsp cinnamon
1 tsp salt
freshly ground pepper
1 tsp maple syrup
- Preheat oven to 425°.
- Slice each Honeynut Squash in half. Scoop out seeds and set aside for roasting.
- Place on a parchment lined baking sheet. Spray with oil and season with salt & pepper. Place a thyme sprig in each. Flip over with cut side down. Roast until browned about 20 minutes.
- While squash is roasting, prepare the stuffing. Cook grains according to directions in vegetable broth and with 1 cinnamon stick. Drain when done.
- Core pear and cut it into cubes. Clean kale and cut into thin strips. chop walnuts.
- Mix together in a bowl – freekeh, pear, kale, walnuts and currants. Season with cinnamon, salt and pepper.
- When done, flip squash over, remove thyme sprig and stuff. Cook an additional 10 minutes at 325° until stuffing is warmed.
- Serve on a platter or individual plates. Optional: Top with goat cheese.
Almost any variety of grain will work well in this recipe.
Keywords: roasted honeynut squash, how to cook roasted honeynut squash