This "cute" honeynut squash resembles butternut squash, but is smaller, a bit sweeter, and much easier to work with. Stuff with a grain and whatever add-ins you have on hand to make a delicious hearty, fall meal!
- 1 honeynut squash
- 1/2 cup quinoa
- 1/2 cup broth + 1/2 cup water (or 1 cup water)
- 1/2 of a small onion
- 1 clove of garlic
- handful of toasted almond slivers (optional)
- Drizzle of honey
- Preheat oven to 400 degrees F
- Cut squash lengthwise, then scoop out seeds
- Drizzle squash with honey and place on lined baking sheet. Roast for 20-25 minutes, or until golden brown
- In the meantime, put quinoa, diced onion and garlic, broth, and water into a pan and bring to a boil. Once boiling, reduce to a simmer, cover with lid, and allow to cook for 15 minutes
- Once squash is done, allow to cool briefly before scooping out some of the flesh at the top to make room for the quinoa. Set aside flesh for our honeynut mash recipe also listed on the blog and newsletter
- To assemble, scoop quinoa onto the honeynut squash and top with toasted almond slivers
NOTES AND TIPS
- Feel free to use a tsp of broth concentrate in place of liquid broth. Or, omit broth altogether and just use water to cook your grain.
- Get creative with your add-ins for this. Dried cranberries, pecans, mushrooms, cheese, etc. would all work well in this dish!