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Roasted Honeynut Squash Wedges with Apple Cider

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Prep Time 25 minutes
Cook Time 45 minutes
Total Time 1 hour 10 minutes
Servings 6
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Ingredients

  • 2 cups apple cider
  • 1 tablespoon flaky sea salt, such as Maldon
  • 1 teaspoon chopped fresh rosemary
  • ½ teaspoon fresh thyme leaves
  • pinch ground chilies, optional
  • 3-4 honeynut squashes (about 1.2 kg total weight)
  • 3 tablespoons olive oil
  • ground black pepper, to taste
  • 2 tablespoons pine nuts, toasted

Instructions

Make the apple cider reduction.

  • Pour the apple cider into a small skillet. Place the skillet over medium heat. Once it comes to a boil, lower the heat so that it's just simmering and only bubbling around the edges. Check in to stir it up here and there. Once the apple cider has reduced to almost ¼ of its original volume, you're good. You should have about ⅓ cup remaining. The total simmering time takes around 45 minutes.
  • Once done, transfer the apple cider reduction to a microwave-safe bowl of measuring cup. You may need to heat it up to get it loose enough to drizzle later on. Set aside.

While apple cider is simmering, work on the herb salt and squash.

  • Make the herb salt. To the mortar (bowl) of a mortar and pestle, add the flaky salt, rosemary, thyme, and chili (if using). Grind this mixture up with the pestle until there's little green flecks all throughout the salt. Set aside.
  • Preheat the oven to 400°F.
  • Peel the honeynut squash and cut the ends off. Cut the squashes in half lengthwise and remove the seeds. Cut the halves into wedges and place them on a baking sheet. Drizzle the squash with olive oil and sprinkle the herb salt and some pepper. Toss to combine and then spread the wedges out on the baking sheet.
  • Roast the honeynut squash wedges until tender and golden, about 30-35 minutes. Gently flip them over with a spatula at the halfway point.
  • When the squash is done, arrange it on a platter. Pop the apple cider reduction in the microwave for 10 seconds if it's firmed up too much. Then, drizzle it evenly over the squash. Sprinkle the pine nuts and garnish with more herbs if you like. Enjoy!

Equipment

  • Mortar and Pestle

Recipe Notes

  • The amount of herb salt may be too much for some folks. Just season the squash to your liking and use any leftover salt on other roasted veggies, to season a soup etc!
Tender, sweet, and so beautiful! Roasted honeynut squash is a simple dish made extra special with apple cider reduction, homemade herb salt, and toasted pine nuts. An ideal veggie side for the holidays!