Honeynut Squash with Buckwheat Salad

This recipe combines the natural sweetness of roasted honeynut squash with the earthy richness of a buckwheat salad, generously dotted with toasted pecans and plump cranberries. Honeynut squash is a relatively new squash variety. It looks like a mini butternut squash, has sweet, creamy orange flesh and edible skin. Honeynut squash is easy to prepare as you can simply slice it in half, scoop out the seeds and roast it. It’s a perfect choice for a hearty side or a satisfying vegetarian main course. Whether you’re looking for a show-stopping centerpiece for a holiday meal or an elegant weeknight dinner, this recipe is a wonderful way to savor the taste of fall.

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Roasted Honeynut Squash with Buckwheat

Course Main Course

Servings 4 servings

Calories 565kcal

Ingredients

Roasted Honeynut Squash

• 4 honeynut squash or 2-3 large butternut squash
• extra-virgin olive oil to coat the squash before roasting
• Kosher or sea salt, to taste

Buckwheat Salad

• 1 cup buckwheat groats cooked, following the directions on the packaging
• 1/2 cup pecans lightly toasted and roughly chopped
• 1/2 cup dried cranberries roughly chopped
• 1/4 cup extra-virgin olive oil
• 2 tablespoons champagne vinegar or sherry vinegar
• 1 teaspoon pure maple syrup or to taste
• Kosher or sea salt, to taste
• Freshly ground black pepper, to taste
• chopped fresh parsley for garnish

Instructions

Roasted Honeynut Squash

• Preheat the oven to 450°F and line a baking sheet with parchment paper. Cut the squash in half lengthwise and scoop out the seeds. Place on the prepared baking sheet, drizzle with olive oil and season with salt. Rub the oil over the squash, then arrange cut side down. Roast for 20 to 25 minutes, until tender and caramelized around the edges.

Buckwheat Salad

• Cook the buckwheat according to the package directions. Drain well and transfer to a bowl. Add the toasted pecans and dried cranberries.
• Whisk together the olive oil, vinegar and maple syrup in a small bowl. Season with salt and pepper. Add enough vinaigrette to lightly dress the buckwheat and toss to combine. Spoon the buckwheat salad into the roasted squash halves. Arrange on a serving platter and finish with chopped parsley.
Honeynut squash has thin, tender skin, so there’s no need to peel it before roasting. If you can’t find honeynut squash, small butternut squash can be substituted, but they may need additional roasting time.

Nutrition

Calories: 565kcal | Protein: 10g | Fat: 25g | Fiber: 13g