Honey nut squash. It’s just the cutest thing really.
Honey nut squash is a winter squash. It tastes very similar to a butternut squash but is slightly sweeter and a lot smaller. I love this variety.
Last night I decided to roast these guys and stuff them with some of my favorite things. Like quinoa, onions, kale, and blue cheese. The combination of flavors was wonderful. With every bite you got the sweetness of the squash with the saltiness and tang of the quinoa and blue cheese mixture.
We loved these stuffed squash so much we are making them again tonight for my in-laws.
If you cannot find honey nut squash where you live, butternut will work just fine. The cooking time may be a bit longer though.
Twice baked Honey Nut Squash Recipe: Serves 6
3 honey nut squash, sliced in half, seeded and hollowed out leaving 1/4 inch on the sides
1 cup quinoa
2 cups chicken stock
1 large yellow onion, finely chopped
2 cloves garlic, minced
1 cup kale, stems removed and chopped
1/2 cup gorgonzola cheese crumbles
salt and pepper
Preheat oven to 400 degrees. Place squash on an oiled baking sheet cut side down and roast for about 20 minutes (if you are using larger butternut squash this process will take longer)
Meanwhile place 1 cup uncooked quinoa and two cups chicken stock in a pan. Bring to a boil and simmer for about 12-15 minutes until quinoa is cooked. (It should be light and fluffy)
While quinoa cooks saute up your garlic and onion in a few tablespoons of olive oil. After about 7 minutes of cooking (stirring occasionally) add your kale. Continue to cook until kale is bright green and wilted. About 8 minutes. Mix your quinoa and kale mixture together (you may have extra quinoa, save it for another use.)
Take squash out of the oven and scoop a healthy portion of the quinoa mixture into each squash. Top with a handful of gorgonzola cheese and place back in the oven for about 5 minutes.
Serve warm. Enjoy!