Sliced Honeynut Squash are baked in a Clementine Juice & Honey Mixture with Cinnamon Sticks and Star Anise – which reduces to an awesome glaze! Finished with Pomegranate Molasses, Pistachios and Pomegranate Seeds
The finished dish – ready for a holiday buffet! I’m serving on my wonderful English painted china.
I’m drizzling over with Pomegranate Molasses – another layer of yum!
(See recipe for my easy reduction method)
Two Honeynut Squash – one pound each, halved, seeds removed: to be cut into long wedges
I LOVE using Clementine Juice! The brightest orange hue, and a sweet flavor
Ingredients for the Baking Liquid:
- Clementine Juice
- Raw Honey
- Butter
- 2 Cinnamon Sticks
- 3 Anise Pods
Trim the squash at both ends, cut into lengthwise strips: 12 strips per squash; will have 24 all together
HINT:
Honeynut squash is EASY to cut! Not very hard like many squashes!
AND – the skin IS edible!
What is Honeynut Squash?
- Honeynuts are about 6″ tall, and look almost exactly like a butternut squash but shrunken. Nutritionally – it has two to three times more beta-carotene than butternut squash
(We need vitamin A for good vision and eye health and for a strong immune system) - A similar shape to it’s cousin, the butternut squash – averages about half the size and is significantly sweeter
- Honeynut squash has a dark tan to orange skin that is very thin and edible
- Harvested from late September through December. They store well for about a month in a cool, dry place
- Chef Dan Barber influenced a professor and vegetable breeder from Cornell University to give a try to make butternut squash taste better. These little guys were bred for flavor, and not yield. They have been around since 2015 – I have noticed them to me more prevalent at farmers’ markets… thats a good thing!
Simply add to an oval baking dish, pour over with the Clementine-Honey mixture, cover with foil and bake one hour in a preheated 375 degree oven
While many “roast” honey nut squash ~ baking in an infused orange-syrup produces a tender and flavorful side-dish!
Out of the oven – I BROILED for 3 – 4 minutes to let the edges become a little golden, and reduce the baking syrup a bit
Adding to a platter – SEE the baking liquid is now the most flavorful glaze!!
The glaze is delicious, just the right amount of sweetness – adds shine an a well balanced flavor. The Cinnamon Sticks and Anise add a warm spice flavor that is awesome!
Now – Let’s Jazz-Up the Presentation:
- Drizzle Pomegranate Molasses on top
- Sprinkle with Chopped Pistachio Nuts and Pomegranate Seeds
- Garnish with fresh herbs – I choose my garden Marjoram
- (I served with the Cinnamon Sticks and Anise Pods because they are pretty!
The Finished Dish!
The perfect Fall Side-Dish for Entertaining!
Serve in an interesting platter or dish, I chose a vintage English one for an old-world charm style
Serving Suggestion:
Let the Honeynut Squash stand in the Glaze Mixture out of the oven to thicken, about 30 minutes, then plate and serve.
YES can be made a day or two in advance; simple reheat in the oven until warmed through.
Enjoy this wonderful side dish – great for entertaining!
Karen
Also SEE:
Roasted Honeynut Squash Stuffed with a Kasha & Vegetable Pilaf
Easily roasted and stuffed – another fabulous Honeynut Squash recipe!
Karen’s Glazed Baked Honeynut Squash in a Clementine Syrup
Equipment
- 1 10" x 13" casserole dish
Ingredients
- 2 medium honeynut squash , about 1 pound each
The Glaze:
- 3/4 cup clementine juice, (from 6 medium clementines)
- 1/3 cup raw honey, can use maple syrup
- 3 tablespoons unsalted, I use organic
- 2 medium cinnamon sticks
- 3 medium whole star anise
Toppings:
- 1/4 cup pistachio nuts, coarsely chopped
- 1/3 cup pomegranate seeds
- 1 tablespoons fresh herbs leaves, your choice, I chose marjoram
- 3 tablespoons pomegranate molasses , see recipe below
Instructions
The Glaze:
- In a microwaveable bowl add all Glaze ingredients and microwave for one minute. Set aside.
Honeynut Squash:
- Preheat the oven to 375 degrees. Wash and dry the squash, trim both ends. Cut each in half lengthwise and scoop out the seeds. Cut each half into 6 lengthwise slices. Will have 24 slices.
- Place the slices in a 10" x 13" casserole dish (4.2 quart capacity.) Some of the slices will be overlapping.Pour all the glaze ingredients over the squash. Cover tightly with foil.
- Bake for one hour, or until the squash is very tender. Broil for 3-4 minutes – 6" from the heat source until the edges are golden. The glaze will thicken slightly as it stands.
To Serve:
- Add the Honeynut Squash and the glaze to a pretty oval platter.Top with 3 tablespoons of the Pomegranate Molasses in streaks. Top with Pomegranate Seeds, Fresh Herb Leaves and Chopped Pistachios. Enjoy!
Notes
Watch carefully, approximate time: 20 minutes. If becomes too thick to pour, simply add a few drops of water and stir. This recipe may not be reproduced without the consent of its author, Karen Sheer.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
