This Roasted Squash Recipe Tastes Like Fall

If there's one food that defines the fall season, it's squash. Although it's largely considered a vegetable, experts will try to convince you that the gourd is actually a fruit because of its seeds. Among its winter varieties is the honeynut squash. It's a petite and sweet-tasting squash that's rather new to the mainstream cooking scene. According to Bon Appétit, it just started popping up at farmers' markets a few years ago.

If you want to cook with the unique food, start with a simple and delicious roasted squash recipe. From the kitchen at Farmhouse, a Los Angeles farm-to-table restaurant, comes this delectable roasted honeynut squash recipe. It calls for honeynut squash, braised kale, and a tofu orange sauce with dukkah and pomegranate seeds. Here's how to make the healthy dish.

Roasted Squash

Roasted Honeynut Squash

Ingredients for braised kale:

2 cups kale, cut into pieces
1/2 cup onion, chopped
5 tsp. (25 g) garlic, chopped
1 1/4 cup (300 ml) orange juice
1/4 cup olive oil
1/4 cup raisins
1/4 cup capers
4 tsp. (20 g) salt
1/5 tsp. (1 g) pepper

Directions for braised kale:

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Ingredients for tofu-orange sauce:

1 cup tofu
1 cup orange juice
5 tsp. sherry vinegar
1 tsp. salt

Directions for tofu-orange sauce:

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Ingredients for Dukkah:

2/3 cup whole almonds
2/3 cup whole hazelnuts
1 cup white sesame seeds
4 tbsp. coriander
4 tbsp. cumin
4 tbsp. Pondicherry peppercorns
2 tsp. sea salt
1 tbsp. dried thyme
2 tbsp. sumac

Directions for Dukkah:

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Ingredients for roasted whole honeynut squash:

1 honeynut squash, halved
Extra-virgin olive oil
Salt and pepper
Pomegranate seeds
Fresh herbs

Directions for roasted whole honeynut squash:

Cut the honeynut squash in half, and scoop out the seeds. Season with extra-virgin olive oil and salt and pepper. Cook in the oven at 325 F for 20 to 25 minutes, until fork-tender.

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