Have you tried honeynut squash yet? This miniature squash looks like a mini buttnerut squash, and because I love anything mini, clearly I love these little guys! When paired with crispy chickpeas… you know it’s gonna be a winner!
One person can easily eat half of the squash, which makes for some pretty plating! Plus the skin is very thin, so no need to peel it. Less time peeling, more time eating! WIN!
Most importantly… how’s it taste?!
It’s very similar to butternut, but more caramel-y, sweeter, richer, and the flesh is smoother. My favourite way to cook them is by roasting. Like most vegetables, the natural sweetness shines through and is just DELICIOUS!
This squash didn’t grow in nature naturally, but was actually developed through seed-selection after some talks with a chef and a professor/plant breeder. You can read more about its history on Bon Appetit - hope I’m not the only one that nerds out with anything food related?!
Pair this squash with crispy chickpeas for some plantbased protein and fibre to fill your belly!
I love drizzling this sweet squash with a citrus sauce. The bright notes of orange with the slightly bitter notes from the tahini equals a super simple sauce that will leave you wanting to lick the spoon (me?! Whoops!). And this is coming from someone who is not a huge fan of tahini! Depending on how liquidy your tahini is will determine how much water you want to add. Mine was thick (homemade!).
A delicious plant based recipe to kick start your new year!
Roasted Honeynut Squash with Crispy Chickpeas and Citrus Tahini Sauce
Serves 2 // Vegan, Refined Sugar-Free, No Sugar Added, Gluten Free, Dairy Free
1 honeynut squash, well washed, cut in half lengthways and de-seeded
1 Tbs avocado oil or favourite cooking oil
Salt & pepper
1 can (540ml/19oz) chickpeas, drained and rinsed
1 tsp smoked paprika (optional)
1 pomegranate, de-seeded
1 cup sprouts (any variety)
Fresh thyme or parsley, to garnish
1/4 cup tahini
1/4 cup orange juice
1/4 tsp salt (or to taste)
1/4 tsp paprika
1-2 Tbs water (if you want it to be more dressing-like)
Preheat oven to 425F.
Squash and chickpeas: drizzle 1/2 Tbs of avocado oil onto each half of honeynut squash and sprinkle with salt and pepper, and lay face-down on baking tray. Place rinsed chickpeas around the squash and sprinkle with smoked paprika. Place in oven for 30 minutes.
While squash is baking, mix together tahini, orange juice, salt, and paprika and set aside.
Once squash is done, remove from oven. Place squash halves onto plates and top with pomegranate arils, sprouts, herbs, and drizzle with citrusy sauce! Enjoy!
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