The Tasting Table

The Tasting Table

Roasted Tahini Honeynut Squash

Honeynut squash is very special. Created by Chef Dan Barber and Michael Mazourek, a plant breeder from Cornell, this squash was grown for flavor, not mass quantity. They pack a more densely butternut squash flavor into a tiny cute little squash. 

Roasted Honeynut Squash with tahini, pomegranate seeds and walnuts 


  • 2 honeynut squash
  • ½ cup tahini 
  • 1 clove garlic, freshly grated
  • ¼ cup warm water 
  • 2 pomegranates 
  • ½ walnut halves 
  • Cilantro, to taste
  • Chives, to taste 
  • Extra virgin olive oil
  • Kosher salt, to taste


1. Preheat oven to 375 degrees fahrenheit

2. Slice the squash in half lengthwise, scooping out seeds but leaving the skin and stem intact

3. Season generously with extra virgin olive oil and kosher salt

4. Lay flat, cut side down, on a parchment-lined sheet tray

5. Cook until you can easily pierce the skin and flesh with a knife; 30-40 minutes

6. Prepare your pomegranate seeds. Fresh are always best. Set aside

7. Mix tahini with ice water, grated garlic, lemon juice and salt. Set aside

8. Bring a small pot of water to a boil. Add walnuts and let simmer for 1 minute. Scoop out walnuts with a colander and lay in a single layer on a parchment lined sheet tray (by blanching the walnuts, you are removing the bitter tannins)

9. Roast in the same oven for 4-6 minutes. You don’t want much color on the outside of the walnuts, but you want to be able to easily crack one in half and see a light brown color inside

10. Roughly chop walnuts when they are done toasting

11. Once the squash is cooked through, place on a cutting board and slice into diagonal slices. The skin is entirely edible (and delicious!)

12. To plate, lay a generous spoonful of the tahini sauce on the base of the plate. Lay the squash, more tahini drizzled, pomegranate seeds and walnuts. Garnish with fresh cilantro and chives.


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