Hasselback Honeynut Squash and Apples (with a Hummus Dressing)
The warm spices of ginger, cinnamon, and nutmeg, sprinkled on the hasselback honeynut squash and apples before roasting add a layer of comfort to the dish while the hummus dressing, spiked with apple cider vinegar and Dijon, add a subtle pop of freshness.Honey nut squash is a favourite of ours, but it is certainly limited in availability, so small butternut squash would also be a great option.Delicious served warm or at room temperature, this vegan recipe works great as a side dish, an interesting salad replacement or even a satisfying entrée.
Ingredients
Squash
- 3 honeynut squash
- Olive oil for drizzling
- Salt & black pepper
- ¼ cup maple syrup
- ⅓ cup walnuts chopped
Apples
- 3 medium firm apples, such as Honey Crisp
- 2 tablespoons unsalted butter melted
- ½ teaspoon ground ginger
- ½ teaspoon ground cinnamon
- 1 teaspoon fresh thyme leaves
Hummus Dressing
- ½ cup store bought hummus or homemade
- 2 tablespoons apple cider vinegar
- 1 clove grated garlic
- ½ tablespoon Dijon mustard
- 2 teaspoons maple syrup
- ½ teaspoon chili flakes
- salt and pepper to taste taste first, as the hummus may have enough
For serving
- ¼ cup pomegranate seeds
- 2 tablespoons chopped mint
Instructions
Prepare the Squash
- Preheat the oven to 400°F.
- Slice each squash down the center lengthwise. Use a spoon to remove the seeds and peel the outside.
- Place the squash on a parchment lined baking sheet, cut-side down, and drizzle them with a little olive oil.
- Season with salt and pepper.
- Roast the squash for 10 minutes, until the squash is just tender enough to slice easily.
- While the squash is roasting, hassleback prepare the apples.
Prepare the Apples
- Cut the apples in half, use a measuring spoon to scrap out the core.
- To hasselback the apples: Place one apple half on a cutting board, flat-side down, then place chopsticks (or thin wooden spoons) on both sides of the apple. Using a sharp chef’s knife, slice down through the apple until the knife hits the chopsticks. Continue making slices every ¼” to the end of the apple. The chopsticks will ensure the apple stays together. Repeat the process for the other five halves.
- Line a quarter sheet pan with parchment. Place the apples on the parchment flat-side down. Brush the apples with the melted butter, then sprinkle a little of the ginger, cinnamon and thyme leaves over each apple.
- Place the sheet pan in oven and bake, for 30 to 35 minutes until the apples are warm and tender.
Hasselback the Squash
- Since the squash is warm, carefully place one half on a cutting board, flat-side down, then place chopsticks (or thin wooden spoons) on both side of the squash. Using a sharp chef’s knife, slice down through the squash until the knife hits the chopsticks. Continue making slices every ¼” to the end of the squash. The chopsticks will ensure the squash stays together. Repeat the process for the other five halves.
- Place them back on the baking sheet and grate nutmeg over the squash. Return to the oven and bake for another 25 minutes.
- Brush each of the squash halves with the maple syrup, letting some run down into the slices. Sprinkle the squash with the walnuts letting them fall to the sheet pan or stay on top of the squash. Place the squash back in the oven and roast for 10 more minutes, or until the squash is tender, soft, and golden.
- While the squash and apples are still cooking, prepare the hummus dressing
Hummus Dressing
- Add all ingredients to a bowl and whisk until well combined.
- Serve immediately or refrigerate for up to five days in an airtight container.
To Serve
- Spread some hummus dressing over a platter or individual plates. Place the squash and apples on top and place a dollop of the dressing on each squash half. Sprinkle with the toasted walnuts, pomegranates, and mint. Serve with the rest of the dressing and more maple syrup. Enjoy!
Video
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