Roasted Honeynut Squash A Holiday Recipe From Chef Jennis
Wonderful winter squash
Only introduced in 2017, Honeynut squash is a hybrid of butternut and buttercup squash that was developed as a collaboration between a Cornell University professor and a chef. It’s about half the size of butternut squash, with darker orange flesh and a sweeter, nuttier flavor. Its skin turns from dark green to golden orange when ripe. And yes — rather than awkwardly peel the squash, you can eat the skin.
Chef Jennis’ oldest daughter works at a lovely Italian restaurant in Boston. One day, she decided to replicate her favorite appetizer from the restaurant’s fall menu for her father. And in true chef fashion, chef Jennis took his daughter’s recipe and adapted it — with his own twist.
“This recipe is one of our favorite fall menu items from New England,” said chef Jennis. “It serves up that cozy feeling of fall in every delicious bite.”
We’d love to host you this holiday season at AKB Burlington, too. If you can’t join us soon, we hope you’ll enjoy this autumnal dish and think (fondly) of your friends at AKB Burlington.
Chef Jennis’ roasted honeynut squash
1 honeynut squash
6 slices prosciutto
½ cup butter
8 fresh sage leaves (1/4 ounce)
Salt and pepper, to taste
¼ cup candied pecans
¼ cup honey
¼ cup dried cranberries
- Heat the oven to 350˚.
- Cut the squash in half and place cut-side down on a baking pan. Roast until tender, about 30 minutes.
- Slice the prosciutto very thin and set aside.
- To a sauté pan, add butter over medium heat. Brown the butter.
- Add sage and cook a few more minutes.
- Take the squash out of the oven. Turn them cut-side up and drizzle the brown butter and sage.
- Toss the pecans in honey just to coat. Bake at 350˚ until brown, about 10 minutes.
- Plate the squash. Add prosciutto around the squash. Sprinkle with pecans and cranberries.