Whenever honeynut squash are in season, we snap them up. These adorable and delicious gourds create a great canvas for plant-based meals or sides. This recipe was adapted from a dish developed by Eden Grinshpan.
Ingredients
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- Squash
- 4 honeynut squash
- 2 tablespoons extra virgin olive oil
- 2 tablespoons maple syrup
- Salt + pepper
- Herb Salsa
- 1/2 cup fresh flat leaf parsley, finely chopped
- 1/2 cup fresh dill, finely chopped
- 1/4 cup capers, drained
- 1 small garlic clove, finely grated
- 1/3 cup extra virgin olive oil
- 1 lemon zested and juiced
- 1/2 cup pumpkin seeds, roasted
- 1/2 cup chickpeas, cooked + roasted
- Flaky sea salt
Directions
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- Preheat oven to 400 degrees F.
- Cut the honeynut squash lengthwise and scoop out seeds. Place cut halves on a parchment lined baking sheet and drizzle with olive oil and maple syrup. Rub the ingredients all over the squash (including the skin, since that is edible, too!) to make sure they're well covered. Season with salt and pepper.
- Roast the squash in the oven until carmelized and tender (about 30 minutes)
- While the squash is cooking, prepare the herb vinaigrette. In a medium sized bowl, add the chopped herbs, grated garlic, lemon zest, lemon juice, roasted pumpkin seeds, and olive oil. Mix well together.
- When the squash are ready and tender, remove them from the oven and place on a serving platter. Top the squash with the herb vinaigrette and finish with the roasted chickpeas. Sprinkle with flaky sea salt and serve immediately.