Honey-baked Squash

Honey-Baked Squash Recipe - Vegetarian Food with Figs and Almonds

Preparation time: 10 minutes | Cooking time: 40 minutes | Servings: 4 |

Vegetarian diet

Introduction

Honey-baked squash is a delicious and nutritious dish that combines the natural sweetness of acorn squash with the rich flavors of honey, figs, almonds, and warm spices. This recipe is perfect for a cozy fall or winter meal, and is sure to impress your family and friends.

History

The combination of honey and squash has been enjoyed for centuries, with variations of this dish appearing in many different cultures around the world. The addition of figs, almonds, and spices adds a unique twist to this classic recipe, creating a dish that is both comforting and elegant.

Ingredients

2 small acorn squash, halved widthwise and deseeded
3 tbsp butter
3 oz (85 g) honey
4 oz (113 g) dried figs, chopped
1 oz (28 g) chopped almonds
0.5 tsp ground cinnamon
0.25 tsp freshly ground nutmeg

How to prepare

Preheat the oven to 350°F (177°C).
Place the squash cut sides down in a shallow ovenproof dish and add enough boiling water to come to a depth of 0.5 inch.
Cover with foil and bake for 25 minutes.
In a small saucepan, melt the butter over low heat. Then, add the honey, figs, almonds, cinnamon, and nutmeg. Mix well.
Carefully pour off the water from the baking tin containing the squash and turn the squash cut sides up.
Fill the hollows with the fig mixture, then return to the oven uncovered and bake for an additional 15 minutes.
Serve immediately.

Variations

Substitute walnuts or pecans for the almonds.
Add a sprinkle of grated Parmesan cheese on top before serving.
Drizzle with a balsamic reduction for a tangy twist.

Cooking Tips & Tricks

Be sure to use ripe, sweet acorn squash for the best flavor.

- Make sure to thoroughly deseed the squash before baking.

- Adjust the amount of honey and spices to suit your personal taste preferences.

- Serve the honey-baked squash hot out of the oven for the best flavor and texture.

Serving Suggestions

Serve honey-baked squash as a side dish with roasted chicken or pork, or enjoy it as a vegetarian main course with a side salad.

Cooking Techniques

Baking, sautéing, melting, mixing

Ingredient Substitutions

Use maple syrup or agave nectar instead of honey.

- Use dried apricots or dates instead of figs.

- Use pumpkin pie spice instead of cinnamon and nutmeg.

Make Ahead Tips

Prepare the fig mixture in advance and store in the refrigerator until ready to use. Bake the squash just before serving.

Presentation Ideas

Serve the honey-baked squash in the hollowed-out squash shells for a beautiful and rustic presentation. Garnish with fresh herbs or a sprinkle of cinnamon.

Pairing Recommendations

Pair honey-baked squash with a crisp green salad, roasted vegetables, or a hearty grain dish for a complete meal.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.

Nutrition Information

Calories per serving

Each serving of honey-baked squash contains approximately 250 calories.

Carbohydrates

Each serving of honey-baked squash contains approximately 30 grams of carbohydrates.

Fats

Each serving of honey-baked squash contains approximately 12 grams of fat.

Proteins

Each serving of honey-baked squash contains approximately 4 grams of protein.

Vitamins and minerals

Honey-baked squash is a good source of vitamin A, vitamin C, and potassium.

Alergens

This recipe contains nuts (almonds) and may not be suitable for those with nut allergies.

Summary

Honey-baked squash is a nutritious and delicious dish that is rich in carbohydrates, fats, and vitamins. It is a great option for a healthy and satisfying meal.

Summary

Honey-baked squash is a delicious and nutritious dish that is perfect for a cozy fall or winter meal. With its sweet and savory flavors, this dish is sure to become a new favorite in your recipe repertoire.

How did I get this recipe?

I vividly recall the moment I first laid eyes on this recipe for honey-baked squash. It was a warm summer day, and I had just finished helping my neighbor, Mrs. Jenkins, with her garden. As a thank you, she invited me inside for a glass of lemonade and a slice of her famous apple pie. As we chatted over pie, she suddenly excused herself and disappeared into the kitchen. Moments later, she returned with a small, weathered recipe card in hand.

"I want you to have this, dear," she said with a twinkle in her eye. "It's my recipe for honey-baked squash. I think you'll love it."

I thanked her profusely and tucked the card safely into my apron pocket. Little did I know that this simple recipe would become a staple in my own kitchen for years to come.

That evening, I carefully read over the recipe, taking note of each ingredient and step. It seemed simple enough, but there was a certain magic in Mrs. Jenkins' cooking that I hoped to replicate in my own kitchen.

The next day, I set to work on making the honey-baked squash. I gathered the ingredients - a butternut squash, honey, butter, cinnamon, and a pinch of salt - and set to work peeling and slicing the squash. As the sweet aroma of honey and cinnamon filled the air, I knew I was onto something special.

When the squash emerged from the oven, golden and caramelized, I knew I had succeeded. The first bite was a revelation - sweet, savory, and utterly delicious. I immediately knew that this recipe would become a favorite among my family and friends.

Over the years, I have made Mrs. Jenkins' honey-baked squash countless times, each time tweaking and perfecting the recipe. I have shared it with friends at church potlucks, family gatherings, and even the occasional neighborhood cookout. It never fails to impress, and I am always met with requests for the recipe.

As I grew older, I began to experiment with different variations of the recipe, adding in a dash of nutmeg or a sprinkle of brown sugar. Each tweak brought a new depth of flavor to the dish, and I was constantly amazed at how such simple ingredients could come together to create something so delicious.

One year, as Thanksgiving approached, I decided to make a large batch of honey-baked squash to bring to the family dinner. As I stirred the honey into the butter and watched it melt into a sticky, sweet glaze, I couldn't help but feel a sense of pride. This dish had become a part of me, a representation of my love for cooking and sharing good food with those I care about.

When I arrived at my sister's house with the honey-baked squash in tow, I was greeted with exclamations of delight and anticipation. As we sat down to dinner and passed the dish around the table, I felt a warm sense of contentment wash over me. This simple recipe had brought joy and comfort to so many, and I knew that Mrs. Jenkins would be proud to see how far her gift had come.

As the years have passed, I have continued to make Mrs. Jenkins' honey-baked squash, always with a smile on my face and a fondness in my heart. It is a recipe that will forever hold a special place in my collection, a reminder of the kindness and generosity of a dear friend.

So, the next time you find yourself in need of a comforting and delicious side dish, I urge you to give this recipe a try. I promise you won't be disappointed. And who knows, maybe one day you'll pass it on to someone special, just as Mrs. Jenkins did for me.