Honeynut Squash Stacks
The perfect fall side dish!
Ingredients
- 2 Honeynut Squash
- 2 tsp Brown Sugar
- 1/2 tsp Cinnamon
- 1/4 tsp Ginger
- 1/4 tsp Nutmeg
- 1/8 tsp Allspice
- 1/8 tsp Cloves
- 1/2 tsp Salt
- 1/4 tsp Pepper
Goat Cheese Cream
- 2 oz Cream Cheese room temp
- 4 oz Goat Cheese room temp
- 1/4 tsp Salt
- 1/4 tsp Pepper
- 1/4 tsp Granulated Garlic
Toppings
- 1/4 cup Roasted Pecans chopped
- 3 tbsp Honey
- Fresh Sage
Instructions
- Preheat the oven to 400℉.
- Roast the pecans in the oven for about 3-5 mins. Set aside.
- Wash and peel the honey nut squash. Cut them into three-quarter inch thick discs. Remove any seeds.
- Place parchment paper onto a baking sheet. Drizzle with olive oil. Place the discs onto a parchment. Drizzle with olive oil. Rub the olive oil into the squash.
Seasoning
- Into a bowl, add brown sugar, cinnamon, ginger, allspice, cloves, nutmeg, salt and pepper. Mix well.
- Sprinkle the seasoning over both sides of the squash. Roast in the oven for 20 mins or until fork tender.
Goat Cheese Cream
- To a bowl, add goat cheese, cream cheese, salt, pepper, paprika and garlic powder. Mix Well and set aside.
- Chop the pecans into small pieces.
- Remove the squash from the oven and using a small cookie scoop top each disc with the goat cheese cream. Place under the broiler for a few minutes to toast.
- Remove from the broiler and top with honey and roasted pecans.
- Before serving top with fresh sage.
Make ahead option:
- Roast the squash the day before. Store in the fridge on a flat surface, do not stack them on top of each other. The day of serving gently reheat them in the oven. Then add the goat cheese cream on top and broil them and then add the toppings.