Roasted Stuffed Honeynut Squash
Honeynuts are cute little pumpkins, halfway between potimarrons and butternuts. They really taste like a mix of both, perfectly sweet and nutty. So here’s a holiday recipe for all: to share with your friends and family, as a main, side, or starter.
Serving: 4 people
Prep time: 20 minutes
Cooking time: 50 minutes
Total time: 1 hour 10 minutes
For the veggies
3 honeynuts or small butternuts
3 small or 2 large garlic cloves
1 large white or purple onion
Optional: add thyme or rosemary branches to your veggies while baking them for extra flavours
5-6 favourite mushrooms for garnish
1 large handful of baby spinach leaves
For the sauce
700g tomato sauce
2g dried oregano
20g olive oil
Salt and pepper to taste
Preheat oven to 200°C. Line a baking pan with baking sheet.
In a cooking pot, mix all sauce ingredients and bring to a light simmer for 20 minutes.
Slice honey nuts in half, chop carrots into 2-3 cm pieces, thinly slice onions and slice garlic pods in half and remove the center. Keep one small handful of chopped carrots aside and add them to the tomato sauce (this will add some sweetness as they cook in the sauce ).
Place all veggies on the lined baking pan, drizzle veggies with olive oil and salt / pepper to taste. Roast in the oven on 200°C for 40 minutes (see last photos).
Once cooked, place carrots and onions in the tomato sauce. Press the garlic into the sauce as well. Add the baby spinach in last.
Slice mushrooms and gently stir fry them in oil and a little bit of soy sauce.
Pour tomato sauce in the honeynut holes and pour the rest of the sauce in a baking dish to serve. Place honeynuts in the serving dish and finish by garnishing with mushrooms and herbs to decorate (here I used sage and salad leaves). Enjoy warm. Optional: shred your fav’ vegan cheese on top while still hot