Roasted Honeynut Squash with Cottage Cheese

Roasted Honeynut Squash With Cottage Cheese and Chili Crisp is a delightful dish that brings together sweet, savory, and crunchy flavors. The honeynut squash is tender inside and has a slightly caramelized outer layer. Together with creamy cottage cheese, spicy chili crisp, and pickled shallots, it creates a beautifully balanced meal. This recipe is simple and quick to prepare, perfect for a busy weeknight or a special gathering with friends and family.

WHY YOU WILL LOVE THIS RECIPE

This dish is wonderful for many reasons. First, it is healthy. The honeynut squash is packed with vitamins. The cottage cheese adds protein, making it a filling meal. The use of fresh herbs and spices elevates the flavors without the need for heavy sauces or dressings.

Second, the taste is amazing. The sweetness of the squash contrasts nicely with the tangy pickled shallots and the warmth from the chili crisp. This recipe offers a variety of textures too, from the creamy cottage cheese to the crunchy pumpkin seeds. Each bite is delicious.

Third, it is easy to make. The steps are simple and don’t require many complicated techniques. You can roast the squash while preparing the other elements, saving time in the kitchen. This makes it perfect for both novice cooks and experienced ones looking for a quick dish.

Finally, it is versatile. You can enjoy this recipe as a main dish or as a side. You can serve it during any season. It is great for lunches, dinners, or even for a potluck.

HOW TO MAKE Roasted Honeynut Squash With Cottage Cheese and Chili Crisp

Ingredients

• ⅓ cup raw pumpkin seeds (pepitas)
• 1 large shallot, thinly sliced into rings
• ¼ cup unseasoned rice vinegar or white wine vinegar
• 1 tsp. sugar
• 1½ tsp. Diamond Crystal or ¾ tsp. Morton kosher salt, divided, plus more
• 4 honeynut squash (2½–4 lb.), trimmed, halved lengthwise, seeds removed
• ¼ cup vegetable oil
• Freshly ground pepper
• 1 garlic clove, finely chopped
• 1½ cups whole-milk cottage cheese
• Chili crisp
• Coarsely chopped mixed tender herbs (such as cilantro, dill, basil, and/or mint; for serving)

STEP-BY-STEP INSTRUCTIONS

1. Preheat the Oven: Place racks in the upper and lower third of the oven. Set a large rimmed baking sheet on the lower rack. Preheat the oven to 425°F (220°C).
2. Toast the Pumpkin Seeds: On a small rimmed baking sheet, toast ⅓ cup of raw pumpkin seeds on the upper rack until they are slightly darkened and fragrant. This should take about 6 to 8 minutes. Once toasted, let them cool.
3. Pickle the Shallots: In a small bowl, mix 1 large shallot (thinly sliced into rings), ¼ cup of unseasoned rice vinegar (or white wine vinegar), 1 tsp. of sugar, and ½ tsp. of Diamond Crystal (or ¼ tsp. of Morton kosher salt). Stir until the sugar and salt are dissolved. Allow the mixture to sit and lightly pickle while the squash roasts.
4. Prepare the Squash: In a large bowl, toss 4 halved honeynut squash (seeds removed) with ¼ cup of vegetable oil, 1 tsp. of Diamond Crystal (or ½ tsp. of Morton kosher salt), and a generous pinch of freshly ground pepper until they are well coated.
5. Roast the Squash: Carefully remove the hot baking sheet from the oven. Arrange the squash, cut side down, on the baking sheet in a single layer. Roast the squash until tender, about 25 to 35 minutes. A fork or chopstick inserted in the center should meet with little resistance.
6. Prepare the Cottage Cheese Mixture: While the squash roasts, combine 1 finely chopped garlic clove and 1½ cups of whole-milk cottage cheese in a small bowl. Season with a bit of salt.
7. Serve the Dish: Just before serving, arrange the roasted squash cut side up on a platter. Spoon the cottage cheese mixture into the divots where the seeds used to be, dividing it evenly among the squash halves. Top with drained pickled shallots and spoon some pickling liquid over them. Drizzle with chili crisp and scatter the roasted pumpkin seeds and coarsely chopped mixed herbs on top.

Do Ahead

You can pickle the shallots a day ahead. Cover them and store them in the fridge. You can roast the squash up to two hours ahead. Store the cooked squash loosely covered at room temperature.

HOW TO SERVE Roasted Honeynut Squash With Cottage Cheese and Chili Crisp

This dish can be served warm or at room temperature. It looks great on a large platter, making it a perfect centerpiece for any meal. Pair it with a simple green salad or whole-grain bread. It works well as a main dish or as a side dish.

If you want to enhance the meal, offer some extra chili crisp on the side for those who enjoy more heat. Fresh herbs you used can also be served as a garnish. This adds color and flavor to the dish.

STORAGE & FREEZING: Roasted Honeynut Squash With Cottage Cheese and Chili Crisp

If you have any leftovers, store them in an airtight container in the fridge. The roasted squash can last for about 3 days. The cottage cheese mixture can also be stored separately in the fridge for the same amount of time.

Freezing is not recommended for this dish, especially for the cottage cheese, as it may change texture when thawed. However, the roasted squash can be frozen. To do this, place the cooled squash in a freezer-safe container. It can be frozen for up to 3 months. Thaw in the fridge before reheating.

 

 

SERVING SUGGESTIONS

• Serve with grains such as quinoa or farro for a hearty meal.
• It pairs nicely with roasted chicken or grilled fish.
• Include a fresh green salad on the side for a refreshing contrast.
• You can also mix in some sautéed greens like spinach or kale for added nutrients.

VARIATIONS

• Different Squash: You can substitute honeynut squash with other types of squash, like butternut or acorn squash, if preferred.
• Herb Options: Feel free to use different herbs based on your taste. Chives, parsley, or tarragon can be great additions.
• Cheese Variation: Instead of cottage cheese, try ricotta or Greek yogurt for a different creamy texture.
• Roasted Vegetables: Add other vegetables like Brussels sprouts or carrots to the roasting pan for more flavor.

FAQs

Can I use other types of squash?

Yes, you can use butternut squash or even acorn squash. The cooking time might vary slightly depending on the size of the squash.

What is chili crisp?

Chili crisp is a spicy, crunchy condiment that contains fried garlic, onion, and spices. It adds a delicious heat and texture to dishes.

How can I make this dish dairy-free?

You can substitute cottage cheese with a dairy-free yogurt or any nut-based cheese alternative.

Can I prepare this in advance?

Yes, you can pickle the shallots and roast the squash a few hours ahead of serving. Just reheat the squash gently before serving.

MAKE-AHEAD TIPS FOR Roasted Honeynut Squash With Cottage Cheese and Chili Crisp

To save time on the day you plan to serve this dish, consider these tips:

1. Pickle the Shallots: Do this the day before. It enhances the flavor and makes it easier on your cooking day.
2. Pre-roast the Squash: Roast the honeynut squash, let it cool, and store it at room temperature. Just reheat it briefly before serving.
3. Prep Ingredients Earlier: Chop the garlic and herbs ahead of time. Store them in separate containers in the fridge for quick assembly.
4. Set the Table: Prepare the serving area and gather any additional utensils or dishes you need ahead of time so you can focus on enjoying the meal.

By following these simple steps, you can enjoy Roasted Honeynut Squash With Cottage Cheese and Chili Crisp without any last-minute stress. Enjoy your meal!

Discover the perfect balance of sweet and savory with this stunning roasted honeynut squash topped with creamy cottage cheese, spicy chili crisp, and pickled shallots. This wholesome dish brings together vibrant fall flavors while delivering plenty of protein to keep you satisfied. The caramelized edges of the squash pair beautifully with the tangy cottage cheese mixture, creating a restaurant-worthy meal that’s surprisingly simple to prepare. Whether served as a main course or elegant side dish, this recipe showcases how cottage cheese can elevate any meal with its creamy texture and nutritional benefits. Pair it with our simple green salad with lemon vinaigrette for a complete fall meal, or serve alongside our ultimate taco bowl recipe for a hearty dinner that celebrates seasonal produce.

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