Spiced Honeynut Squash with Pickled Red Onion

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Source: Kate Cooks

Spiced Honeynut Squash with Pickled Red Onion


  • 4 small honeynut squash
  • 1.5 tablespoons ghee
  • 1 teaspoon garam masala
  • salt
  • 1/2 red onionthinly sliced
  • 2 teaspoons rice vinegar
  • pinch sugar
  • 1/4 cup yellow raisins or chopped dates
  • 1/4 cup pine nuts


  • Preheat oven to 400 degrees.

  • Place pine nuts on baking sheet. Place in oven and toast until lightly browned, about 5 minutes. Note: This step can be done up to 2 weeks in advance.

  • Cut squash in half. Cut off top stem. Remove seeds with spoon.

  • Rub ghee on squash. Sprinkle with salt and garam masala. Place face down on parchment lined sheet.

  • Roast squash until tender and lightly caramelized on the bottom, about 25 minutes. You should be able to push down onto the outside of the squash to know it's tender.

  • Meanwhile, place red onion in vinegar and sugar and let sit while the squash roasts.

  • Remove squash and place open side up onto serving platter. Top with red onion, pine nuts, and dates.


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