Recipe courtesy of
Christopher Mercado
for
Food Network Kitchen
Recipe courtesy of
Christopher Mercado
for
Food Network Kitchen
Watch how to make this recipe.
Stuffed Honeynut Squash with Burnt Honey
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- Level: Easy
- Total: 55 min
- Active: 25 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 562
- Total Fat
- 26 g
- Saturated Fat
- 6 g
- Carbohydrates
- 78 g
- Dietary Fiber
- 5 g
- Sugar
- 25 g
- Protein
- 10 g
- Cholesterol
- 42 mg
- Sodium
- 914 mg
This recipe transforms the humble honeynut squash into a show-stopping main course or side dish. The squash halves are roasted until tender, then filled with an herbed cornbread stuffing. A final glaze of nutty, burnt honey ties it all together, adding a rich sweetness that perfectly complements the savory stuffing and the squash's natural flavor.
- Level: Easy
- Total: 55 min
- Active: 25 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 562
- Total Fat
- 26 g
- Saturated Fat
- 6 g
- Carbohydrates
- 78 g
- Dietary Fiber
- 5 g
- Sugar
- 25 g
- Protein
- 10 g
- Cholesterol
- 42 mg
- Sodium
- 914 mg
Ingredients
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Directions
- Position an oven rack in the middle of the oven and preheat to 450 degrees F.
- Toss the squash halves with 2 tablespoons of the olive oil, 1 teaspoon salt and a few grinds of pepper. Arrange the squash cut-side down on a rimmed baking sheet and bake until just tender and browned in spots, 25 to 30 minutes.
- While the squash roasts, prepare the filling. Heat the pancetta and remaining 1 tablespoon olive oil in a large skillet over medium-low heat. Cook, stirring occasionally, until the fat is rendered and the pancetta is crispy, 2 to 3 minutes. Add the leeks and cook until tender and translucent, another 2 to 3 minutes. Add the wine and 1 teaspoon of the thyme, scraping up any browned bits. Continue to cook until the wine has almost fully reduced, 1 to 2 minutes. Remove from the heat and stir in the cornbread, chicken broth and half of the pecans until the cornbread has absorbed all the liquid and softened. Set aside until ready to fill. Add more salt and pepper to taste.
- Cook the honey in a small pot over medium heat until it begins to bubble and turn an amber color, 4 to 5 minutes. Remove from the heat and very carefully whisk in the butter and vinegar. Stir in 1 tablespoon of water until combined. Set aside in the pot until ready to use.
- Carefully flip the squash halves cut-side up. Divide the filling among the squash and mound into the cavity of each. Drizzle the filling and tops of the squash with more olive oil and bake until the filling is browned in spots, about 15 minutes.
- Drizzle the squash with the burnt honey and sprinkle with the remaining pecans and 1 teaspoon thyme. If the honey mixture becomes too thick, rewarm over low heat.
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