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:
Karen’s Fall-Winter Sensational Squash Recipes

Roasted Honeynut Squash Stuffed with a Kasha & Vegetable Pilaf
Easily roasted and stuffed – another fabulous Honeynut Squash recipe!