Mouthwatering herb roasted honeynut squash with a miso tahini sauce. Perfect for a quick weeknight meal, or a festive holiday side dish. Gluten-free, vegan, paleo.
Allow me to introduce you to my new plant crush – the honeynut squash. It is the love child of the butternut squash and kabocha squash, or at least in my imagination that is how it was birthed into this world.
The flesh is bright orange (beta-carotene you little minx!) rich, sweet, and earthy. The honeynut squash is all the glory of fall wrapped up in the cutest package.
My first go around with a honeynut I simply roasted it with olive oil, salt, and pepper, delicious town!
After my first bite, I was smitten!
Herb roasted honeynut squash with a miso-tahini sauce is next level delicious. Like, hold-the-door-holidays-there-is-a-new-kid-in-town delicious! Also, quite possibly the prettiest side dish to grace your holiday table. This dish is begging to hang out at your Thanksgiving table, just push aside that overly sweet marshmallow sweet potato thing and make some room for these gorgeous seasonal beauties!
Vegans, vegetarians, and meat eaters will love the savory herbs and creamy tahini sauce. Miso adds the perfect amount of salty savory umami flavor to send this dish right over the edge.
