Honeynut Squash with Honeyed Walnuts

Ingredients

• 1honeynut squash
• 1shallot, thinly sliced
• 10 ml (2 tsp)vinegar
• 5 ml (1 tsp)sugar
• 7 g (1/2 tbsp)butter
• 15 ml (1 tbsp)honey
• 30 g (1/4 cup)walnut halves
• 60 g (1/4 cup)Greek yoghurt
• 30 g (2 tbsp)cucumber, shredded
• 1 pinchground cumin
• A littleoil, for drizzling
• To tastesalt
• To tasteblack pepper
• 30 ml (2 tbsp)water, for pickling

Instructions

1. 1

   Roast the squash

   Heat the oven to 220°C (425°F). Carefully halve the squash and scoop out the seeds. Drizzle it with a little oil and season generously with salt and pepper. Put it skin-side up on a foil-lined baking sheet and roast for 25–30 minutes, until browned and tender.

2. 2

   Prepare the toppings

   While the squash roasts, prepare any side dishes you want. For the quick-pickled shallots, put the sliced shallot in a small bowl with the vinegar, sugar and 30 ml (2 tbsp) water. Stir, then leave it to sit while you make the walnuts. Melt the butter and honey in a small non-stick pan over medium heat. Add the walnuts and toss until the mixture bubbles and caramelises. Take the walnuts out of the pan and let them cool completely.

3. 3

   Mix the yoghurt

   Stir the yoghurt, cucumber and cumin together in a small bowl. Taste and season with salt and pepper.

4. 4

   Plate and serve

   Spread the yoghurt mixture onto a plate, place the squash on top, then garnish with the pickled shallots and honeyed walnuts.

What is honeynut squash?

Honeynut squash is a small winter squash with sweet orange flesh, often served as an individual portion. This American-inspired preparation roasts it simply and pairs it with sharp, sweet and creamy toppings.

The toppings make the dish work: pickled shallot brings acidity, honeyed walnuts add crunch, and cucumber yoghurt cools the squash’s sweetness.

Nutrition and macros by portion

The nutrition label shows one serving as written: 502 calories, 16g protein, 63g carbs, 26g fat.

The squash and honey contribute most of the carbohydrates, while the walnuts and butter bring much of the fat; the yoghurt and walnuts also provide protein. For a more balanced plate, serve it with a side of leafy greens or another savoury vegetable.

Roasting the squash

Cutting the squash in half and removing the seeds gives the heat access to the flesh while keeping each half substantial. A light drizzle of oil and generous seasoning help the surface brown as it softens.

Roast it skin-side up on the foil-lined tray for 25–30 minutes. The squash is ready when browned and tender.

Quick-pickled shallots

Pickling: The vinegar, sugar and water mellow the raw shallot while it sits. Keep the slices thin so they take on the sharp-sweet dressing during the time the other components are prepared.

Honeyed walnuts

Caramelising: Melt the butter and honey over medium heat, then toss in the walnuts as the mixture bubbles. Take them out once coated and caramelised, and let them cool completely so they firm up before serving.

Cucumber yoghurt

Mixing: Shredded cucumber and a pinch of cumin give the yoghurt a cool, lightly spiced note. Season it after mixing, tasting as you go so it balances the sweet squash and walnuts.

Serving the dish

Spread the yoghurt on the plate before adding the squash, then finish with the shallots and walnuts. If you want a fuller meal, prepare a side dish while the squash roasts, as the method suggests.

Recipe notes & tips

• Use a sharp knife and a steady board when halving the squash.
• Scrape out all the seeds before roasting so the cavity is clear for serving.
• Keep the shallot slices thin to help them pickle while the squash cooks.
• Watch the walnut mixture as it bubbles, since honey can caramelise quickly.
• Let the walnuts cool completely before adding them to the plate.

Variations

• Herb yoghurt: Stir chopped parsley or dill into the cucumber yoghurt.
• Extra tang: Add a little more vinegar to the shallot pickling mixture.
• Warm spice: Use a small pinch of cinnamon alongside the cumin.
• Seed topping: Replace some of the walnuts with pumpkin seeds.
• Fresh finish: Scatter chopped fresh herbs over the plated squash.

Common mistakes to avoid

• Uneven halves: Cut the squash as evenly as you can so both sides roast at a similar pace.
• Underseasoning: Season the squash generously with salt and pepper before it goes into the oven.
• Skipping the doneness check: Roast until the flesh is tender as well as browned.
• Burning the walnuts: Keep the pan over medium heat and remove the nuts once the honey mixture caramelises.
• Serving warm walnuts: Let them cool completely so their coating can set.

How to store

Store the squash, yoghurt, pickled shallots and walnuts separately in covered containers in the fridge, ideally for up to 2 days. Reheat the squash in the oven until hot, and add the cold toppings just before serving; the walnuts may lose some crunch in storage.

Frequently asked questions