Hasselback Honeynut Squash and Apples with Hummus Dressing

There’s something truly magical about the moment you slice into a honeynut squash and watch its deep amber flesh reveal itself. Add in the gentle sweetness of apples and the creamy richness of a hummus dressing, and you have a dish that feels like autumn wrapped on a plate. The squash is tender, the apples are slightly caramelized, and the hummus dressing ties everything together with nutty, savory warmth. Trust me, you’re going to love this one, and it’s worth every single bite.

Behind the Recipe

This recipe was born on a crisp fall afternoon when my kitchen windows were fogged from the oven’s heat and the scent of roasting vegetables filled the house. I had a basket of apples sitting on the counter from a weekend orchard trip and a couple of honeynut squashes I couldn’t resist at the market. Together they became a cozy, comforting dish that felt both rustic and elegant. It’s the kind of recipe that makes you want to linger at the table a little longer.

Recipe Origin or Trivia

Honeynut squash might look like a mini butternut, but it’s actually a newer variety bred for its concentrated sweetness and velvety texture. Unlike its larger cousin, honeynut cooks faster and has a richer flavor. Hasselback slicing, originally from Sweden, is a technique traditionally used for potatoes to create crisp edges and soft interiors. Here, it brings squash to life by letting heat and seasoning seep into every crevice. Pairing it with apples nods to the timeless autumn duo of orchard fruit and hearty squash.

Why You’ll Love Hasselback Honeynut Squash and Apples with Hummus Dressing

The charm of this dish lies in its balance of flavors and textures. Here’s why it deserves a place on your table:

Versatile: Perfect as a vegetarian main or a stunning side dish.

Budget-Friendly: Uses seasonal, accessible ingredients without breaking the bank.

Quick and Easy: Hasselback slicing looks impressive but is simpler than you think.

Customizable: Change up the apples, spices, or even the dressing to fit your mood.

Crowd-Pleasing: The dramatic presentation always sparks “wow” moments.

Make-Ahead Friendly: Roast the squash ahead of time and add dressing before serving.

Great for Leftovers: Reheat beautifully or repurpose into grain bowls.

Chef’s Pro Tips for Perfect Results

A recipe like this thrives on little touches, and these will help you get it just right:

1. Use a pair of chopsticks or wooden spoons alongside the squash when slicing to prevent cutting all the way through.
2. Brush the squash generously with oil to ensure the edges crisp and caramelize.
3. Roast the apples separately for part of the time if you like them firmer instead of soft.
4. Warm the hummus dressing slightly before drizzling so it flows smoothly.

Kitchen Tools You’ll Need

Before diving in, let’s gather the tools that will make this dish a breeze:

• Sharp Knife: Essential for precise Hasselback slices.
• Cutting Board: A sturdy surface for prepping squash and apples.
• Baking Sheet: Large enough to hold everything without crowding.
• Pastry Brush: Perfect for brushing oil into the squash’s crevices.
• Mixing Bowl: To whisk together the hummus dressing.

Ingredients in Hasselback Honeynut Squash and Apples with Hummus Dressing

The ingredients come together like a cozy autumn symphony, each playing its role to perfection.

1. Honeynut Squash: 2 small, halved and seeded. The star of the show, sweet and tender with caramelized edges.
2. Apples: 2 medium, sliced into wedges. Add tartness and fruity brightness.
3. Olive Oil: 3 tablespoons. Helps roasting bring out deep flavor and crisp edges.
4. Maple Syrup: 1 tablespoon. A touch of natural sweetness that enhances the squash.
5. Ground Cinnamon: 1 teaspoon. Adds cozy warmth and spice.
6. Salt: 1 teaspoon. Balances sweetness and enhances flavor.
7. Black Pepper: ½ teaspoon. A subtle kick to balance the dish.
8. Hummus: ½ cup. The base of the creamy dressing.
9. Lemon Juice: 1 tablespoon. Brightens the hummus dressing with acidity.
10. Water: 2 tablespoons. Loosens the dressing to drizzling consistency.
11. Tahini: 1 tablespoon. Deepens the nutty flavor of the dressing.
12. Fresh Parsley: 2 tablespoons, chopped. Adds a burst of green freshness.

Ingredient Substitutions

Sometimes you work with what you have, and that’s where swaps come in handy:

Honeynut Squash: Substitute with butternut squash or delicata.
Apples: Try pears for a softer, floral sweetness.
Olive Oil: Avocado oil works as a neutral alternative.
Maple Syrup: Honey or agave syrup can be used.
Tahini: Almond butter or sunflower seed butter makes a good stand-in.

Ingredient Spotlight

Honeynut Squash: With its compact size and concentrated sweetness, it’s like the gourmet cousin of butternut. The flesh roasts to a silky smooth texture.

Hummus: More than just a dip, it transforms into a luscious, savory dressing when thinned out and brightened with lemon.

Instructions for Making Hasselback Honeynut Squash and Apples with Hummus Dressing

Cooking this dish feels like a little adventure in layering flavors and textures. Here’s how to bring it together:

1. Preheat Your Equipment: Heat oven to 400°F (200°C) and line a baking sheet with parchment.
2. Combine Ingredients: In a small bowl, mix olive oil, maple syrup, cinnamon, salt, and pepper.
3. Prepare Your Cooking Vessel: Place the squash halves cut-side down between chopsticks and slice thin Hasselback cuts across the top. Arrange them on the baking sheet.
4. Assemble the Dish: Brush the squash generously with the oil mixture, making sure it seeps into the slices. Add apple wedges around the squash.
5. Cook to Perfection: Roast for 30–35 minutes until the squash is tender and caramelized, and the apples are golden.
6. Finishing Touches: Whisk together hummus, lemon juice, water, and tahini until smooth. Adjust with more water if needed.
7. Serve and Enjoy: Drizzle the warm hummus dressing over roasted squash and apples. Sprinkle with parsley before serving.

Texture & Flavor Secrets

The squash offers a creamy interior with golden, slightly crisp ridges from the Hasselback cut. Apples bring tender juiciness, a contrast that balances every bite. The hummus dressing is velvety and nutty, coating everything in a savory blanket that makes the dish irresistible.

Cooking Tips & Tricks

A few extra nudges can elevate this dish even further:

• Use a hot oven for deep caramelization.
• Toss apples in a touch of lemon juice before roasting to keep flavors bright.
• Add a sprinkle of toasted seeds for extra crunch.

What to Avoid

Even the best recipes can trip us up. Here’s what to watch for:

• Cutting through the squash entirely instead of Hasselback slicing. Fix: Use chopsticks as a guide.
• Overcrowding the pan, which prevents proper caramelization. Fix: Give each piece space.
• Using cold hummus for the dressing, which makes it too thick. Fix: Loosen with warm water.

Nutrition Facts

Servings: 4
Calories per serving: 220

Note: These are approximate values.

Preparation Time

Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes

Make-Ahead and Storage Tips

This dish can be partially prepared ahead of time. Slice and prep the squash earlier in the day, and even roast it until just tender. Store in the fridge and reheat before drizzling on the dressing. Leftovers keep well in an airtight container for up to 3 days. The hummus dressing can be stored separately and thinned with a splash of water when reheating.

How to Serve Hasselback Honeynut Squash and Apples with Hummus Dressing

Serve it warm as a stunning centerpiece on a holiday table, or pair it with a hearty grain salad for a nourishing weekday dinner. It also shines alongside roasted chicken or lentil stew for balance and color.

Creative Leftover Transformations

Leftovers don’t have to feel like repeats:

• Chop and mix into a grain bowl with quinoa and greens.
• Blend into a creamy soup with extra broth.
• Use as a filling for wraps or flatbreads with fresh greens.

Additional Tips

Sprinkle fresh herbs like thyme or rosemary for a more fragrant finish. Adding a touch of smoked paprika to the dressing can bring a gentle smoky note. And for extra crunch, toasted walnuts or pumpkin seeds are delightful.

Make It a Showstopper

Arrange the Hasselback squash on a platter with apples nestled around, then drizzle the hummus dressing in a zigzag pattern. Finish with a scatter of fresh parsley or pomegranate seeds for color that pops.

Variations to Try

• Try spiced honey instead of maple syrup for deeper sweetness.
• Swap apples for pears and add a pinch of cardamom.
• Roast squash with garlic cloves and blend them into the hummus dressing.
• Add a crumble of vegan feta for tangy contrast.

FAQ’s

1. Can I use butternut squash instead of honeynut?

Yes, but increase roasting time since butternut is larger and denser.

2. Do I need to peel honeynut squash?

No, the skin is thin and becomes tender when roasted.

3. Can I make the hummus dressing in advance?

Absolutely, it keeps well for 3 days in the fridge.

4. How do I prevent the squash from drying out?

Brush generously with oil and cover loosely with foil if it browns too quickly.

5. Can I roast the apples separately?

Yes, if you want them firmer, roast them on a separate sheet for less time.

6. What type of apples work best?

Crisp varieties like Honeycrisp, Fuji, or Gala balance sweetness and tartness.

7. Can I freeze leftovers?

The squash freezes well, but apples can become mushy. Store separately if freezing.

8. Is this recipe vegan?

Yes, as written, it’s completely vegan.

9. Can I add more spices?

Definitely, nutmeg, cloves, or smoked paprika add depth.

10. How do I reheat leftovers?

Warm in a 350°F (175°C) oven until heated through, then drizzle on extra dressing.

Conclusion

Hasselback Honeynut Squash and Apples with Hummus Dressing is a dish that celebrates the best of fall’s bounty. It’s cozy yet elegant, simple yet impressive. From the golden squash ridges to the creamy hummus drizzle, every bite tells a story of comfort and care. Invite it to your table and let it become one of those recipes you return to year after year.

Print