Stuffed Honeynut Squash

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Baked Honeynut squash filled with cooked organic oatmeal topped with super seeds (chia, flax, pumpkin, and sunflower) and drizzled with maple syrup. 

Hello!  Ready?  Meet the new superstar this season; Honeynut Squash.

I am so excited to share this season’s new favorite that I discovered when I went grocery shopping; Honeynut squash.  As soon as I saw it, I knew I had to buy one. Well, what do you know!  It’s organic but it only costs .86 cents.  I can’t complain. It’s organic. This would be perfect for the recipe I had in mind to share with my family. This would definitely be the new favorite for food bloggers for sure.  It is for me. 😀

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It’s decided. I will be serving this instead of the traditional, classic pumpkin pie for dessert comes Thanksgiving.  Bake it and stuffed it with pumpkin ice cream; topped with sunflower seeds and pumpkin seeds instead of melted chocolates. My children went nuts when I gave it to them after I finished taking pictures. They wanted more, but I told them they have to wait until Thanksgiving. 😀

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This delicious new crop comes in different sizes. The one I bought is about the size of a man’s  fist; much bigger than a pear. It’s less sweet than sweet potato (in my opinion), which is perfect for my taste. It’s bright orange in color and packed with Beta-Carotene (Vitamin A) needed for healthy eyes and skin. It also provides an ample dose of dietary fiber. This mini squash will sure to impress everyone, especially your guests. It’s so much easier to make and less mess to clean up compared to the classic pumpkin pie. You don’t have to measure or mix anything or bring out your stand or hand mixer.  All you have to do is wash it, cut in half, remove the seeds, brush with butter and sprinkle with pumpkin pie spice and bake. How’s that for easy?  It doesn’t involved that much preparations. This is great to serve as a bowl for oatmeal  or a bowl for ice cream.  A perfect portion for dessert and breakfast. 😀

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One honeynut squash serves two people. So, if you have 10 guests, you only need to buy 5 at .86 cents each.  It’s inexpensive for a sophisticated dessert and healthy breakfast. Imagine buying all the ingredients for making pumpkin pie as well as the steps you have to do just to make it.  This is the new favorite this Thanksgiving.  You can make it ahead and refrigerate.  Just reheat in a 300 degree oven to refresh.  I tried it and it’s still delicious!

There are many ways to serve this delectable squash, but I will share two of my most favorites:  Honeynut Breakfast Bowl and Honeynut Ice Cream Boat.

Honeynut Breakfast Bowl

Ingredients:

  • 2 organic honey nut squash, washed, cut in half and seeded (see notes/tips)
  • Pumpkin pie spice
  • butter
  • 1 pouch raw, organic oats
  • 2 pinches of Organic chia seeds
  • 2 pinches of Organic flax seeds
  • 2 pinches of Roasted sunflower seeds
  • 2 pinches of Roasted Pumpkin seeds
  • Organic Maple syrup (optional)

Preheat oven to 400 degrees. Brush the squash with butter and sprinkle with pumpkin pie spice. Place in a baking dish.  Bake for 35 to 38 minutes. Remove from the oven and set aside.

Make the oatmeal according to package directions; set aside.  Scoop the cooked oatmeal and place it in the hollowed part of the squash. Sprinkle with apple or pumpkin pie spice, brown sugar, chia seeds, flax seeds, sunflower and pumpkin seeds. Drizzle with maple syrup if preferred. Serve warm and enjoy!

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Honeynut Ice Cream Boat

You will need baked and seasoned honeynut squash and your favorite ice cream. Fill the cooked squash with a scoop of ice cream. Top with any of the following toppings: chocolates, toasted coconut, flax seeds, chia seeds, roasted pumpkin seeds, roasted sunflower seeds, chopped walnuts, almonds, pistachio or Macademia nuts or any kind of fruits then top with a dollop of whipped cream then drizzle with chocolate ganache or melted chocolates.  The list goes on and on… I topped ours with Pumpkin Patch and Salted Caramel ice cream.  It was so delicious!  Mm! Mm!

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Stuffed with Pumpkin Patch Ice cream and topped with pumpkin seeds and sunflower seeds

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So delicious!

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Stuffed with Salted Caramel Ice Cream and topped with flax and chia seeds

So, if you want something new, make this and serve it this Thanksgiving.  It’s less stressful.  Your family, friends, and guests will get a kick out of this new crop or recipe. I guarantee it! 😀

Note:  The sun was playing hide-and-seek while I was taking photographs.  I also took some photos at night. Hence; different results.

Have a safe Halloween! Thanks for stopping by.

~Anna

©annascuisine.wordpress.com (2014-2015)   Other than personal use, unauthorized duplication of material herein without expressed and written consent from this blog’s author, Annabelle Bedell, is strictly and completely prohibited.

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29 thoughts on “Stuffed Honeynut Squash

  1. Delicious pictures as usually, Anna! A very nice receipt, in fact, we have several pumpkins at home and don’t know what to do with them – you gave a bright idea, thank you!

  2. Wow this just looks so good! I have never seen squash prepared in such delicious and lovely ways!! yummm This is getting pinned for sure! I think it is the season for squash and I have not made it much! Thanks for this!

  3. Ooooh yummy! I will be on the lookout for Honey Nut squash – I haven’t heard of them before or seen them in any of my grocery stores, but hopefully soon! Looks a like a delicious, healthy, and creative autumn breakfast!

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