Pan-Roasted Honeynut Squash Recipe
This spoonably soft Pan-Roasted Honeynut Squash will be the only way you will ever want to eat squash for the rest of your life. Is that an exaggeration? Try it and you tell me. (Spoiler alert: not an exaggeration).
Servings: 4 servings
Calories: 160kcal
Ingredients
- 4 Honeynut squash
- 1 teaspoon sea salt
- 1 tablespoon neutral cooking oil with high smoked point like grapeseed or avocado oil
- garnish: toasted sesame seeds, sliced scallions
Gochujang Glaze
- 2 tablespoons gochujang
- 1 tablespoon soy sauce or tamari
- 1 tablespoon apple cider vinegar
- 2 teaspoons maple syrup or other sweetener
- 1 teaspoon toasted sesame oil
Instructions
Roast Honeynut Squash
- Halve the Honeynut Squash lengthwise and score the the cut side in a crosshatch pattern so that salt can penetrate it.
- Rain salt onto the cut and scored side of the zucchini from a height so that it is evenly distributed. Leave the Honeynut Squash for 15 minutes to draw out moisture.
- Preheat oven to 400°F (degrees Fahrenheit). Pat the Honeynut Squash dry with paper towels.
- Pour just enough oil to coat the bottom of a cast iron skillet or oven-safe frying pan and heat until it's shimmering but not quite smoking. Add the Honeynut Squash, cut side down, in the oil and adjust the heat to allow the Honeynut Squash to sear and brown without burning. Cook about 5 minutes, checking occasionally, until it is browned and charred slightly at the edges.
- Transfer the entire pan with the Honeynut Squash in it to the oven. Roast squash for 20 minutes or until they are soft. Larger Honeynut Squash may take a few minutes longer
Make Gochujang Glaze
- While Honeynut Squash are roasting, prepare the Gochujang Glaze. Combine gochujang, vinegar, tamari, maple syrup or other sweetener, and sesame oil in a small bowl. If needed, add filtered water one teaspoon at a time until the glaze is the consistency of a thin barbecue sauce.
- Remove pan from the oven. Flip the Honeynut Squash over so the cut and scored sides are face up. Drizzle or brush each Honeynut Squash half with about ¼ teaspoon of the Gochujang Glaze. Return pan with Honeynut Squash to oven under the broiler for 3 minutes or until the Gochujang Glaze starts to bubble and caramelize. Remove pan from oven, transfer Honeynut Squash to serving plate. Allow to cool for 5 minutes, then serve.
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Notes
one serving of roasted Honeynut squash is 1 whole small Honeynut squash
Nutrition
Serving: 1squash | Calories: 160kcal | Protein: 4g | Fat: 14g | Fiber: 8g