Description
This roasted honeynut squash recipe is topped with all the delicious spices and herbs, plus a drizzle of the most addictive hot honey dressing, for a plant-based dish you’ll be craving all fall.
Ingredients
Scale
- 3 honeynut squash, halved, seeds removed
- Olive oil
- Salt and pepper, to taste
- 1/2 teaspoon red pepper flakes
- 1 tablespoon rosemary, chopped
- 1/2 head radicchio, leaves separated
- 1/4 cup toasted pecans, chopped
- 1/4 cup goat cheese, crumbled
- For garnish: chopped Italian parsley
For the hot honey dressing:
- 3 tablespoons honey
- 1 teaspoon red pepper flakes
- 1 chopped garlic clove
- 1 tablespoon water
- 3 tablespoons olive oil
- 2 tablespoons apple cider vinegar
- Kosher salt
Instructions
- Preheat oven to 400 F. Rub squash on both sides with/ olive oil; season with salt, pepper, red pepper flakes, and rosemary. Turn squash cut side down on a foil-lined baking sheet and roast until browned and tender, about 30 minutes.
- Make a hot honey dressing: Bring honey, red pepper flakes, garlic, and water to a simmer in a small saucepan over medium heat. Stir, then let cool for 5 minutes. Whisk olive oil and apple cider vinegar into honey mixture; season dressing with salt.
- Toss radicchio leaves with/ half of the dressing, and lay out on a serving platter. Top with roasted honeynut squash.
- Drizzle everything with/ hot honey dressing. Sprinkle on pecans, goat cheese, and Italian parsley. Eat!
- Prep Time: 15
- Cook Time: 30
- Category: salad, vegetable side dish
Keywords: roasted honeynut squash recipe, thanksgiving side