Stuffed honeynut squash from Recipe Renovator | Vegan, paleo, gluten-free

Enjoy these stuffed naturally sweet honeynut squash as a holiday side or a weeknight dinner

Sometimes I am not in recipe development mode when I’m grocery shopping, but a new product just jumps out and says, “Take me home!” That was the case with these new honeynut squash (mini butternut squash) I saw at Trader Joe’s. First of all, they are adorable. Second, I had a sense that they would be even sweeter than butternut with their smaller size, and I was right. These could almost be served for dessert, while they’re completely sugar-free! Skip the lemon zest to make them migraine-friendly. Some pumpkin pie spice mixtures include lemon peel; if making for migraine peeps use cinnamon instead with a pinch each of nutmeg and cloves.

Suitable for:

all diets
Stuffed honeynut squash from Recipe Renovator | Vegan, paleo, gluten-free

Stuffed honeynut squash from Recipe Renovator | Vegan, paleo, gluten-free

Stuffed honeynut squash

Enjoy these stuffed naturally sweet honeynut squash as a holiday side or a weeknight dinner
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Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Course Dinner
Cuisine American
Servings 6 servings

Ingredients
  

  • 3 honeynut squash
  • 1 cup celery finely chopped
  • 1 cup pumpkin seeds raw
  • 1 lemon zest only (omit for migraine and Meniere's diets)
  • 1/8 tsp sage (dried)
  • 1/2 tsp pumpkin pie spice (check label for lemon peel)
  • 2 tbsp olive oil (extra virgin) divided

Instructions
 

  • Wash the squash and pat dry.
  • Preheat the oven to 350F/180C/gas mark 4. Line a baking sheet with parchment paper or a silicone mat.
  • Slice each squash in half lengthwise and use a grapefruit spoon to scoop out the seeds.
  • Brush each cut side with olive oil and sprinkle with black pepper and a little sea salt (omit salt for very low-sodium diets).
  • Place on baking sheet, cut side down, and roast for 20 minutes or until soft.
  • Meanwhile, heat about 1 tbsp. olive oil in a nonstick skillet or cast iron pan over medium heat until shimmering.
  • Sauté the celery and pumpkin seeds for 10 minutes until golden and the seeds begin to pop. Remove from heat.
  • Once the squash are cool enough to handle, scoop out the roasted flesh into a bowl. Add the remaining ingredients and stir well to combine.
  • Stuff the mixture back into the squash shells and broil for 3 minutes until the tops are golden brown. Serve at once, topped with additional lemon zest and a drizzle of extra virgin olive oil if desired.