Roasted Honeynut Squash with Parmesan
Serves 6
15 mins prep
35 mins cook
50 mins total
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 my zesty green herb sauce or your favorite pesto.
Parmesan crumbs:
Honeynut squash
Green herb sauce
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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.
