Spiced Honeynut Squash with Pickled Red Onion
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Source: Kate Cooks
- 4 small honeynut squash
- 1.5 tablespoons ghee
- 1 teaspoon garam masala
- 1/2 red onion, thinly 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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