Description
Roasted hasselback honeynut squash with caramelized apples and a creamy hummus-lemon dressing, brightened with parsley. A cozy, elegant vegan dish perfect as a side or vegetarian main.
Ingredients
Scale
- 2 small honeynut squash, halved and seeded
- 2 medium apples, sliced into wedges
- 3 tablespoons olive oil
- 1 tablespoon maple syrup
- 1 teaspoon ground cinnamon
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup hummus
- 1 tablespoon lemon juice
- 2 tablespoons water (plus more to thin)
- 1 tablespoon tahini
- 2 tablespoons fresh parsley, chopped
Instructions
- Preheat: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Mix glaze: In a small bowl, whisk together 3 tablespoons olive oil, 1 tablespoon maple syrup, 1 teaspoon ground cinnamon, 1 teaspoon salt, and 1/2 teaspoon black pepper until combined.
- Hasselback squash: Place each squash half cut-side down on a cutting board with chopsticks or wooden spoons along the sides to act as a stop. Make thin, even slices across the top of each squash without cutting through to the base.
- Arrange and brush: Place the squash halves on the prepared baking sheet. Arrange apple wedges around the squash. Generously brush the oil-maple mixture into the squash slices and over the apple wedges so the glaze seeps into crevices.
- Roast: Roast in the preheated oven for 30 to 35 minutes, or until the squash is tender when pierced with a fork and the edges are caramelized and golden. If apples are browning too quickly, remove them earlier or roast on a separate sheet.
- Make hummus dressing: While the squash roasts, whisk together 1/2 cup hummus, 1 tablespoon lemon juice, 1 tablespoon tahini, and 2 tablespoons water. Warm slightly or add additional water a teaspoon at a time until a smooth, pourable consistency is reached. Adjust seasoning to taste.
- Finish and serve: When the squash and apples are done, transfer to a serving platter. Drizzle with the hummus dressing, sprinkle with 2 tablespoons chopped parsley, and serve warm.
Notes
- Use chopsticks or wooden spoons when slicing the squash to avoid cutting all the way through.
- Toss apple wedges in a little lemon juice to prevent browning and keep flavors bright.
- Roast on a hot oven for the best caramelization and crisp edges.
- Store dressing separately from roasted vegetables to preserve texture.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Side / Vegetarian Main
- Method: Roasting
- Cuisine: Contemporary American
Nutrition
- Serving Size: 1/4 recipe (about 1 squash half with apples)
- Calories: 220
- Sugar: 10 g
- Sodium: 320 mg
- Fat: 11 g
- Saturated Fat: 1 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 6 g
- Protein: 5 g
- Cholesterol: 0 mg
Keywords: honeynut squash, hasselback, apples, hummus dressing, roasted squash, fall recipes, vegan, autumn side dish