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Hasselback-style cut roasted honeynut squash on a large white platter topped with cubes of broiled cheese, torn bread, pepitas and parsley.

Roasted Honeynut Squash with Browned Butter Caramel Sauce

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5 from 1 vote
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Yield 6 side dish servings
Category Side Dish
Cuisine Amercican, American/Middle Eastern
Author Lauren Grant

Description

A composed dish highlighting the versatility of roasted honeynut squash. The sweet-earthy squash is paired with savory broiled halloumi, craggy toasted bread, and a browned-butter pepita sauce that brings it all together with a rich, nutty finish.

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Ingredients

  • Extra-virgin olive oil
  • 2 tablespoons maple syrup, divided
  • 1 teaspoon garlic powder, divided
  • ½ teaspoon onion powder
  • ½ teaspoon smoked paprika
  • Kosher salt and pepper
  • 2 pounds honeynut squash (2 medium or 3 small), peeled, quartered and seeds removed
  • 3 tablespoons unsalted butter
  • ⅓ cup raw pepitas (pumpkin seeds)
  • 1 tablespoon apple cider vinegar
  • 1 (8–10-ounce) hunk halloumi, halved into 2 thinner planks
  • 1 ½ teaspoons crushed dried rosemary
  • 4 ounces focaccia or sourdough, torn into ½ inch pieces (2 cups)
  • ¼ cup parsley leaves
  • Ground sumac for serving

Instructions

  • Heat oven to 425ºF (218ºC) with racks set in upper-third and lower-third of oven.
  • In a small bowl mix together 1 tablespoon olive oil, 1 tablespoon maple syrup, and ½ teaspoon each of garlic powder, onion powder, smoked paprika, kosher salt and black pepper.
  • Working with one quarter of a squash at a time, place squash cut side up on a cutting board, and carefully cut ⅛-inch-thick slices crosswise down the squash, about 80% of the way through, stopping before you cut through the bottom. The squash piece should stay in tact but look accordioned. Repeat with remaining quarters.
  • Arrange squash on a baking sheet, cut side up, and brush evenly with spice paste. Transfer to lower-middle rack in oven and roast until tender, 15–20 minutes.
  • Meanwhile, melt 3 tablespoons butter in a large skillet over medium-low heat. Add ⅓ cup pepitas and cook, stirring frequently, until butter and pepitas are golden brown and fragrant, 4–5 minutes. Immediately remove from heat and stir in ½ teaspoon garlic powder and 1 tablespoon maple syrup, stir to combine. Then stir in 1 tablespoon apple cider vinegar. Let cool slightly then season to taste with salt; set aside.
  • Once squash is tender, turn oven to broil with rack set 6 inches from heating element. Broil squash until browned, 5-7 minutes. Transfer squash to a platter.
  • On one side of now-empty sheet pan, add halloumi; drizzle lightly with olive oil and sprinkle with ½ teaspoon dried rosemary. Add torn bread on other half and toss with 1 teaspoon olive oil to coat. Transfer to upper-middle rack in oven and broil until bread is lightly toasted and halloumi is browned. This will take about 5 minutes, stir bread halfway through to evenly toast.
  • Transfer cheese to a cutting board and cut into ¾-inch chunks.
  • Arrange squash on a platter. Top with cheese and toasted bread. Spoon browned butter-pepita sauce over top then sprinkle ¼ cup parsley over top and finish with a sprinkling of ground sumac (I use ½–1 teaspoon). Serve immediately.

Equipment

baking sheet
large skillet

Notes

This dish is best served right after cooking, though many of the components can be prepped ahead of time to cut down on total time. Peel and slice the squash, tear the bread and make the pepita sauce up to 2 days ahead of time. 
 

Nutrition

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