Roasted Honeynut Squash with Buckwheat

Don’t let its small size fool you. Honeynut squash has wonderfully sweet, creamy flesh that caramelizes beautifully when roasted. A smaller cousin of butternut squash, it has deep orange flesh and thin, tender skin that’s completely edible, making it especially easy to prepare.

Roasted honeynut squash pairs beautifully with earthy buckwheat, toasted pecans and tart dried cranberries. The combination of sweet squash, nutty buckwheat and crunchy pecans is balanced by a bright pop of cranberry. Serve it as a hearty fall side dish or vegetarian main course. It’s also a colorful addition to the Thanksgiving table.

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Roasted Honeynut Squash with Buckwheat

Course Main Course

Servings 4 servings

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 according to package directions
• 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 honeynut squash in half lengthwise and scoop out the seeds. Place the squash on the prepared baking sheet, drizzle with olive oil and season with salt. Rub the oil over the cut surfaces and arrange cut side down. Roast for 20 to 25 minutes, or 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.
• In a small bowl, whisk together the olive oil, vinegar and maple syrup. Season with salt and pepper. Pour enough vinaigrette over the buckwheat mixture to lightly coat and toss to combine. Arrange the roasted squash halves on a serving platter and spoon the buckwheat mixture into each half. Garnish with chopped fresh parsley and serve warm.
Honeynut squash has thin, edible skin, so there's no need to peel it. If substituting butternut squash, choose smaller ones and allow extra roasting time as needed.