Karen's Glazed Baked Honeynut Squash in a Clementine Syrup

5 from 1 vote

Karen's Glazed Baked Honeynut Squash in a Clementine Syrup

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

Prep Time15

Cook Time1 4

Total Time1 19

Course: Side Dish, Thanksgiving Side Dish

Cuisine: American

Keyword: baked honeynut squash, Karen's Glazed Baked Honeynut Squash

Servings: servings

Author: Karen Sheer a zest for life

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 butter 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

Making Fresh Clementine Juice: Cut six medium clementines in half, place in microwavable bowl and microwave 30 seconds until juicy. Cool slightly and squeeze in a sieve over a bowl. Makes about 3/4 cup.

How to Make Pomegranate Molasses: Heat 16 ounces pomegranate juice and simmer (not higher heat) until reduced to a syrupy consistency - to 3 tablespoons, stirring from time to time. Stir in 1 1/2 teaspoons raw honey for sweetness if desired.
Watch carefully, approximate time: 20 minutes. If becomes too thick to pour, simply add a few drops of water and stir.
Recommended to purchase: SADAF Pomegranate Molasses (Amazon)

This recipe may not be reproduced without the consent of its author, Karen Sheer.

Nutrition