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.
Here is what you need to make this glorious dish!
Then you will simply roast the squash in the oven and drizzle with sauce. From start to finish this gorgeous side dish will take 30 minutes. I mean the wins just keep coming.
I know you are going to make this and LOVE it, and when you do snap a photo and tag me on Instagram #abraskitchen, so I can see your masterpiece!
Ok, that is all for now. I am zipping up my suitcase and heading to the land of Tahini! Israel, here I come! Follow along on my adventure on Insta-stories I will be going on several culinary tours and taking a ton of notes to bring back some epic recipes. Can. Not. Wait!
Herb Roasted Honey Nut Squash with Miso Tahini SaucePrint
Preheat oven to 400°
Slice honey nut squash lengthwise and scoop out the seeds. Arrange squash on a large baking sheet and drizzle with olive oil, salt, and pepper, rub seasoning into squash. Scatter fresh herbs around the squash, flip over so skin side is down on the baking sheet.
Roast for 25 minutes or until can be easily inserted into squash.
While squash is roasting prepare sauce by whisking together miso, tahini, and water. Set aside.
Remove squash from oven, flip "right side up" so flesh is upright. Scatter with a few more fresh herbs and drizzle with sauce. Serve immediately.
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