Roasted Honeynut Squash with Parmesan
This is a must-try recipe for roasted honeynut squash! Wedges of sweet, rich-tasting honeynut squash are baked with a topping of parmesan cheese and breadcrumbs until tender. Serve this savory squash recipe as a holiday side dish drizzled with a zesty green herb sauce or your favorite pesto (sauce optional!)
Equipment
Ingredients
Parmesan crumbs:
- ¼ cup Italian-style panko breadcrumbs or coarse dry breadcrumbs
- 2 tablespoons freshly grated Parmesan cheese plus more for serving
- 1 tablespoon extra virgin olive oil
Honeynut squash
- 2 ½-3 pounds honeynut squash peeled if desired
- 2 tablespoons extra virgin olive oil
- ½ teaspoon kosher salt
- Freshly ground black pepper to taste
Salsa verde
- 2 cups lightly packed cilantro and/or parsley leaves
- 6 tablespoons extra virgin olive oil
- 1 tablespoon white or red wine vinegar
- 1 clove garlic peeled and chopped
- 1 small jalapeno or serrano chili seeded and chopped
- ½ teaspoon kosher salt
Instructions
- Mix the Parmesan crumbs: Combine the panko or breadcrumbs, Parmesan cheese and 1 tablespoon olive oil in a small bowl.
- Preheat oven to 425 (220C) degrees.
- Prep the honeynut squash: Cut a thin slice off the stem and bottom ends. Halve the squash lengthwise. Scoop out the seeds with a spoon. If your squash are small (3-4-inches tall) slice each piece in half. If they're larger, slice into wedges that are about 2-inches wide.
- Put the squash on a large rimmed baking sheet. Drizzle the olive oil over the squash and sprinkle with the kosher salt and black pepper. Toss the pieces to coat. Cover with foil and roast 25 minutes.
- Remove the squash from the oven and spoon the breadcrumb mixture evenly over the pieces. Return to the oven and roast uncovered for an additional 10-12 minutes, until the squash is tender and the crumbs are golden brown.
- Make the salsa verde: Put all the ingredients in a blender jar or small food processor. Blend or process until almost smooth.
- To serve: Spread some of the salsa verde on a serving platter. Arrange the squash on top. Drizzle with more salsa verde and Parmesan cheese to taste.
Video
Notes
- The squash can be pre-roasted up to step 2 and refrigerated 2-3 days. When ready to serve, sprinkle with the breadcrumbs and bake until golden.
- The green sauce keeps 1-2 days in the refrigerator. The color will turn darker, but the sauce will still taste good.
- If you don't feel like making the sauce, use your favorite prepared pesto instead. Thin it out with a tablespoon or so of warm water to make it saucy.
Nutrition
Calories: 296kcalCarbohydrates: 25gProtein: 3gFat: 22gSodium: 452mgFiber: 5gSugar: 5g
