Sliced Honeynut Squash are baked in a Clementine Juice & Honey Mixture with Cinnamon Sticks and Star Anise – which reduces to an awesome glaze! Finished with Pomegranate Molasses, Pistachios and Pomegranate Seeds. Perfect for Fall & Winter Cooking… and an awesome Thanksgiving Side Dish!
Ingredients:
- 2 medium honeynut squash, about one pound each
- 3/4 cup clementine juice
- 1/3 cup raw honey (can use maple syrup)
- 3 tablespoons unsalted butter
- 2 medium cinnamon sticks
- 3 medium whole star anise
The Glaze:
In a microwaveable bowl add all Glaze ingredients and microwave for one minute. Set aside.
Honeynut Squash:
- Preheat the oven to 375 degrees. Wash and dry the squash, trim both ends. Cut each in half lengthwise and scoop out the seeds. Cut each half into 6 lengthwise slices. Will have 24 slices.
- Place the slices in a 10" x 13" casserole dish (4.2 quart capacity.) Some of the slices will be overlapping.Pour all the glaze ingredients over the squash. Cover tightly with foil.
- Bake for one hour, or until the squash is very tender. Broil for 3-4 minutes – 6" from the heat source until the edges are golden. The glaze will thicken slightly as it stands.
To Serve:
- Add the Honeynut Squash and the glaze to a pretty oval platter.
- Top with with 3 tablespoons of the Pomegranate Molasses in streaks. Top with Pomegranate Seeds, Fresh Herb Leaves and Chopped Pistachios. Enjoy!
You can see the full recipe with many photos here:
Karen's Glazed Baked Honeynut Squash in a Clementine Syrup
by chefkks