Autumn CSA: Roasted Honeynut Squash

Friday, November 2, 2018

Roasted Honeynut Squash
Finally wrapping up this autumn CSA hoopla!

This time, I roasted some honeynut squash via instructions from FindingVeggieJoy (literally: cut in half, scoop out guts, add olive oil & salt to cut sides, bake cut-sides down at 400 degrees for 20-25 minutes). Delicious, verging on sweet. Slightly more flavorful than a butternut squash or roasted delicata squash (because you can also roast other winter squash using this same set of steps.

In the photos the roasted squash is accompanied by a butternut squash corn chili, made with a dried mix from The Vermont Country Store. It's tasty, but might consider using a less sweet squash as the base this time?

Zeb's Pumpkin & Corn Chili
Zeb's Pumpkin & Corn Chili Ingredients

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