Hasselback Honeynuts with Hazelnut Gremolata
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Hasselback Honeynuts with Hazelnut Gremolata
This Colavita recipe for Hasselback Honeynuts with Hazelnut Gremolata uses the smaller and sweeter Honeynut squash instead of butternut to deliver that instagrammable hasselback presentation.
A few of our Colavita chili peppers add some heat and an Italian-inspired hazelnut gremolata gives the dish tang and texture!
Try this recipe for your Thanksgiving dinner as side dish for turkey or roasted hens, everyone will go crazy over it!
Pair Recipe with Hasselback Honeynuts with Hazelnut Gremolata with:
Roasted Cornish Hens
Similar Colavita Recipes:
Roasted Cauliflower with White Bean Hummus and Walnut Salsa
Grilled Pumpkin Salad with Autumn Vegetables
Ingredients
Directions
Make the gremolata. Finely chop the parsley and place it in a bowl with the lemon zest and garlic. Mix in the hazelnuts. Add oil slowly, until it reaches your desired consistency. Stir in the juice of 1/2 a lemon and salt, to taste.
Store gremolata in an airtight container in the refrigerator for up to 3 days.
Preheat your oven to 425°F.
Halve squash lengthwise and scoop out seeds with a large spoon. Using a peeler, remove skin and white flesh.
Rub all over with oil; season with salt and pepper. Roast in a baking dish just large enough to hold halves side by side until beginning to soften (a paring knife should easily slip in only about ¼"), 15–20 minutes.
Meanwhile, bring chilis, maple syrup, butter, and vinegar to a simmer in a small saucepan over medium-high heat, stirring occasionally, until just thick enough to coat spoon, 6–8 minutes. Reduce heat to very low and keep glaze warm.
Transfer squash to a cutting board and let cool slightly. Using a sharp knife, score rounded sides of squash halves crosswise, going as deep as possible but without cutting all the way through.
Return squash to baking dish, scored sides up; season with salt and pepper.
Roast squash again, basting with glaze every 10 minutes, until tender and glaze forms a rich brown coating, 45–60 minutes. Use a pastry brush to lift off any glaze in the dish that is browning too much.
Serve topped with gremolata.
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Ingredients
Directions
Make the gremolata. Finely chop the parsley and place it in a bowl with the lemon zest and garlic. Mix in the hazelnuts. Add oil slowly, until it reaches your desired consistency. Stir in the juice of 1/2 a lemon and salt, to taste.
Store gremolata in an airtight container in the refrigerator for up to 3 days.
Preheat your oven to 425°F.
Halve squash lengthwise and scoop out seeds with a large spoon. Using a peeler, remove skin and white flesh.
Rub all over with oil; season with salt and pepper. Roast in a baking dish just large enough to hold halves side by side until beginning to soften (a paring knife should easily slip in only about ¼"), 15–20 minutes.
Meanwhile, bring chilis, maple syrup, butter, and vinegar to a simmer in a small saucepan over medium-high heat, stirring occasionally, until just thick enough to coat spoon, 6–8 minutes. Reduce heat to very low and keep glaze warm.
Transfer squash to a cutting board and let cool slightly. Using a sharp knife, score rounded sides of squash halves crosswise, going as deep as possible but without cutting all the way through.
Return squash to baking dish, scored sides up; season with salt and pepper.
Roast squash again, basting with glaze every 10 minutes, until tender and glaze forms a rich brown coating, 45–60 minutes. Use a pastry brush to lift off any glaze in the dish that is browning too much.
Serve topped with gremolata.