"These roasted honeynut squash wedges are a beautiful and easy side to include in a vegan holiday feast. Served with an apple cider reduction, pine nuts, and a simple homemade herb salt, the presentation alone is so lovely. The honeynut squash has a mellow and sweet flavor that's enhanced by the tangy cider and woody herbs. With prepping and cook time, you need a little over an hour."
"I rarely purchase regular butternut squash these days. Honeynut squash has a more concentrated/intense flavor and a slightly more dense and creamier texture as well. It's one of my favorite vegetables! We successfully grew a bumper crop of it this year. I love to simply roast this squash, but I'm also pretty keen on it in this vegan butternut squash risotto."
Roasted honeynut squash wedges are prepared by peeling and cutting honeynut squash into wedges, then roasting until tender and silky. Apple cider is reduced in a saucepan until thick and slightly syrupy to provide a tangy glaze. Fresh herbs are crushed with flaky salt to make a bright herb salt. Toasted pine nuts add a buttery, woody crunch as a finishing touch. Honeynut squash offers a concentrated, sweet, creamy texture that outshines regular butternut for many palates. Total time, including prep and cooking, is a little over an hour, making it suitable for holiday meals.
Read at The First Mess
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