Roasted Honeynut Squash with Sweet and Salty Green Olive Topping

Name: Roasted Honeynut Squash with Sweet and Salty Green Olive Topping
Cuisine: American
Ingredients: 3 pounds honeynut squash (seeds removed and quartered); Olive oil (for coating); Kosher salt and pepper (to taste); ½ cup hazelnuts (roasted and roughly chopped**); ⅓ cup chopped Castelvetrano olives; ¼ cup chopped fresh parsley; ⅓ cup dried cherries (chopped); 3 Tbsp extra virgin olive oil; 2 Tbsp maple syrup; ½ of an orange (zested); ¼ tsp cayenne pepper or to taste; Salt and pepper (to taste)

5 steps

Serves 4-6

Updated at: Thu, 21 Nov 2024 21:03:43 GMT

Nutrition balance score

Great

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories431.6 kcal (22%)

Total Fat26.8 g (38%)

Carbs48.3 g (19%)

Sugars20.4 g (23%)

Protein5.1 g (10%)

Sodium639.2 mg (32%)

Fiber7.5 g (27%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

3 poundshoneynut squash

seeds removed and quartered

½ cuphazelnuts

roasted and roughly chopped

⅓ cupCastelvetrano olives

chopped

¼ cupfresh parsley

chopped

⅓ cupdried cherries

chopped

3 Tbspextra virgin olive oil

2 Tbspmaple syrup

0.5orange

zested

¼ tspcayenne pepper

Instructions

Step 1

Preheat oven 425F. Line a sheet tray with parchment paper.

Step 2

Generously coat squash in olive oil and season with salt and pepper.

Step 3

Roast squash flesh side up for 35-45 minutes until soft and caramelized. You can also place them under the broiler for a few minutes once they are soft if you want more color on them.

Step 4

While the squash roasts, prepare the topping. Mix everything for the topping together in a small bowl. Set aside.

Step 5

Once squash is roasted, transfer to a serving platter, top with the olive/nut mix and serve.

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