Stuffed Honeynut Squash Recipe
Honeynut Squash Recipe with Sweet and Savory Stuffing is one of the prettiest, most unique, and most delicious Thanksgiving side dish recipes. Really, it's lovely for any meal during the fall.*Please take a minute to read through the instructions before you begin cooking -- you should make the stuffing while the squash is roasting.
Servings: 8
Calories: 116kcal
Ingredients
- 5 (approximately ½ pound each) Honeynut squash
- olive oil for the pan and for drizzling
- 1 tablespoon brown sugar, divided
- 3 cups thinly sliced yellow onion
- 1 teaspoon minced garlic
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- pinch cayenne pepper
- 1 cup fresh cranberries (frozen and thawed is okay)
- 2 cups packed fresh spinach leaves washed and dried, roughly chopped if the leaves are big
- 2 tablespoons Roquefort cheese, crumbled
- salt and freshly ground black pepper
Instructions
- Preheat the oven and prepare the pan. Preheat the oven to 425°F and adjust a rack to the center. Cover a sheet pan with parchment paper and set aside.
- Prepare the squash. Wash and dry the squash, and then cut them in half, lengthwise. Remove the seeds and any stringy membranes with a spoon, and place them, round side down on the parchment-lined sheet pan. Drizzle generously with olive oil and then sprinkle them lightly with salt and pepper, and 1 teaspoon of the brown sugar. Turn them over, round side up.
- Roast the squash. Place the sheet pan in the preheated 425°F oven and roast until the thickest part of the squash is very tender, about 30 minutes. (A fork should slide in and out very easily.) Remove the sheet pan from the oven, set aside. Turn the heat down to 375°F.
- Make the filling. Coat the bottom of a large skillet with olive oil and place it over medium-high heat. Add the onions and garlic to the pan, and sauté, stirring frequently, until they're soft and golden, about 15 minutes. Add the nutmeg, cloves, cayenne and cranberries. Turn the heat to low-medium, and cook until the cranberries are soft and broken into small pieces, about 15 minutes. (If the cranberries are soft but not broken, you can gently press them with a spatula.)Add the spinach and cook until it's wilted, about 2 minutes. Stir and then season to taste with salt and pepper, and add the remaining 2 teaspoons of brown sugar. (Here's How to Season to Taste.)
- Fill the squash. Turn the squash halves over, and evenly divide the mixture between them, filling each one as much as possible. Now use your fingers to break the Roquefort into tiny pieces, and evenly distribute it on top of each one.
- Melt the cheese. Place the sheet pan in the preheated 375°F oven and heat just to melt the cheese and to be sure the filling is hot, about 6 minutes. Serve!
Notes
Nutritional information is automatically calculated, so it should only be used as an estimate.
Nutrition
Calories: 116kcal | Carbohydrates: 26g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.3g | Cholesterol: 3mg | Sodium: 82mg | Potassium: 646mg | Fiber: 5g | Sugar: 8g | Vitamin A: 15819IU | Vitamin C: 38mg | Calcium: 117mg | Iron: 1mg