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Roasted Honeynut Squash Wedges with Apple Cider Reduction Recipe

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3.8 from 15 reviews

Tender, sweet roasted honeynut squash wedges beautifully enhanced with a homemade apple cider reduction, fragrant herb salt, and toasted pine nuts. This simple yet special side dish is perfect for holiday meals, showcasing the natural sweetness of the squash balanced by savory herbs and tangy cider glaze.

  • Total Time: 1 hour 10 minutes
  • Yield: 6 servings

Ingredients

Apple Cider Reduction

  • 2 cups apple cider

Herb Salt

  • 1 tablespoon flaky sea salt, such as Maldon
  • 1 teaspoon chopped fresh rosemary
  • ½ teaspoon fresh thyme leaves
  • Pinch of ground chilies (optional)

Squash

  • 3-4 honeynut squashes (about 1.2 kg total weight)
  • 3 tablespoons olive oil
  • Ground black pepper, to taste
  • 2 tablespoons pine nuts, toasted

Instructions

  1. Make the Apple Cider Reduction: Pour 2 cups of apple cider into a small skillet and place it over medium heat. Once boiling, reduce to a gentle simmer bubbling around the edges. Stir occasionally and let it simmer down until reduced to about ¼ its original volume (approximately ⅓ cup), which takes around 45 minutes. Transfer to a microwave-safe bowl and reheat briefly if too thick for drizzling later.
  2. Prepare the Herb Salt: In a mortar and pestle, combine 1 tablespoon flaky sea salt, 1 teaspoon chopped fresh rosemary, ½ teaspoon fresh thyme leaves, and an optional pinch of ground chilies. Grind until the herbs are finely mixed throughout the salt with visible green flecks. Set aside.
  3. Preheat the Oven: Preheat your oven to 400°F (200°C) to prepare for roasting the squash.
  4. Prepare the Honeynut Squash: Peel the honeynut squashes and trim the ends. Cut each squash in half lengthwise and scoop out the seeds. Slice the halves into wedges and place them on a baking sheet. Drizzle the wedges with 3 tablespoons olive oil, sprinkle the prepared herb salt and ground black pepper to taste. Toss everything gently to coat, then spread the wedges evenly on the baking sheet.
  5. Roast the Squash: Place the baking sheet in the preheated oven and roast the squash wedges for 30-35 minutes until tender and golden. Flip gently halfway through roasting using a spatula for even browning.
  6. Finish and Serve: Once roasted, arrange the squash wedges on a serving platter. If needed, microwave the apple cider reduction for about 10 seconds to loosen it, then drizzle it evenly over the squash. Sprinkle the toasted pine nuts on top and garnish with additional fresh herbs if desired. Serve warm and enjoy!

Notes

  • The apple cider reduction adds a lovely sweet-tart glaze—keep an eye on it to prevent burning.
  • If you don’t have a mortar and pestle, finely chop herbs and mix with salt instead.
  • Peeling and cutting honeynut squash can be easier if you microwave the whole squash for 2 minutes first to soften the skin slightly.
  • Use freshly toasted pine nuts for best flavor; toast in a dry skillet over medium heat for 2-3 minutes until golden and fragrant.
  • For a vegan version, confirm your flaky sea salt does not contain any animal derivatives.
  • Leftover apple cider reduction can be stored refrigerated for up to a week and used to drizzle on other roasted vegetables or salads.
  • Author: Daisy
  • Prep Time: 25 minutes
  • Cook Time: 45 minutes
  • Category: Side Dish
  • Method: Roasting
  • Cuisine: American
  • Diet: Vegetarian

Find it online: https://dishiary.com/roasted-honeynut-squash-wedges-with-apple-cider-reduction-recipe/