Recipes

Twice Roasted Squash with Greens and Hot Honey

Twice Roasted Squash with Greens and Hot Honey Twice Roasted Squash with Greens and Hot Honey (The Good Stuff)
DifficultyPortionsPrep timeCook time
Novice6 to 8N/A150 minutes

Ingredients

  • ----For the squash----
  • 2 medium/large winter squashes, such as kobocha, buttercup, acorn, or butternut
  • 100–150g feta cheese
  • 2 tablespoons olive oil
  • Pinch cayenne pepper
  • Pinch cumin
  • Salt & pepper
  • ----For the greens----
  • ¼ cup unsalted butter
  • 2–3 tablespoons finely chopped walnuts
  • 1–2 garlic cloves, minced
  • 2 teaspoons finely chopped sage
  • ¼ teaspoon cumin
  • 2–3 teaspoons grainy Dijon mustard
  • 3–4 tablespoons apple cider vinegar
  • Hot honey, to taste
  • Salt & pepper
  • 1 large bunch Tuscan kale
  • 1/3 cup pomegranate seeds or dried cranberries

Directions

  1. Heat your oven to 400ºF.
  2. Using a sharp knife, poke the squash 6 or 7 times. This will allow steam to escape so the squash won’t burst while the squash roasts. Place the whole squashes onto a baking or sheet pan and roast in the oven until tender. Depending on the size of your squash, this can take anywhere from 45 minutes to 1 ½ hours.
  3. When tender, remove the squash from the oven and carefully cut in half. Use a spoon to scoop out the seeds then scoop the tender flesh away from the skin into large bite-sized hunks and return to the pan. Roughly crumble the feta onto the pan and drizzle the feta and squash with the oil. Season with some cayenne, cumin, and salt and pepper.
  4. Turn your broiler onto high and broil for 5 to 7 minutes or until the top begins to turn golden brown.
  5. Meanwhile, prepare the greens. Add the butter to a small pot or skillet and place over medium heat. Allow the butter to melt, foam up, and brown, stirring frequently. While the butter browns, add the walnuts, garlic, sage, and cumin to a large heatproof bowl. As soon as the butter smells nutty and is browned, pour the hot butter into the bowl over the nuts, garlic, sage, and cumin. Whisk in the mustard, vinegar, and hot honey, to taste, and season with salt and pepper.
  6. Remove the stems from the kale and thinly slice the leaves. Add to the brown butter dressing and toss well to combine and evenly coat.
  7. Transfer the greens to a serving dish and top with the broiled squash and feta. Scatter with the pomegranate seeds or dried cranberries, drizzle with more hot honey, and top with extra walnuts and crispy sage, if desired.