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Roasted honey nut squash with a caper and pumpkin seed gremolata

The perfect fall dish that will have you feeling warm and cozy. 



Honey Nut Squash

  • 1/4 honey nut squash
  • 3 tablespoons olive oil
  • 3 tablespoons maple syrup
  • Kosher salt and black pepper, to season


  • 1/3 cup dill or parsley
  • 2 tablespoons drained capers
  • 1/2 cup pumpkin seeds
  • 1 small clove of garlic
  • 1/3 cup olive oil
  • Juice and zest of half a lemon
  • Salt and black pepper, to season


  • Sprinkling of Maldon, for garnish


Honey Nut Squash

  1. Preheat your oven to 425° F. 
  2. Slice the honey nut squash down the center and remove the seeds. 
  3. Place the honey nut halves on a sheet tray. Drizzle three tablespoons of olive oil, and three tablespoons of maple syrup over the halves and season them well with kosher salt and black pepper. Rub all over the squash to make sure it is covered. 
  4. Place the squash in the oven and let them roast for around 25 to 35 minutes until the bottom gets caramelized and the inside is tender and lightly gold up top. 


  1. Finely chop the fresh dill or parsley (or use both) and place into a small bowl. 
  2. Run your knife through the drained capers to roughly chop and add them to the bowl. 
  3. Add the toasted salted pumpkin seeds, grated garlic clove, one-third of a cup of olive oil, juice and zest of half a lemon and season well with salt and black pepper. 


  1. When the squash is tender enough to pierce with a knife and the bottoms are golden, remove it from the oven. 
  2. Plate on a platter and scatter the gremolata all over. Finish the fresh herbs and a sprinkling of Maldon. Enjoy! 

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