- 2 honey nut squash
- 1 box stuffing/dressing (I used Trader Joe’s gluten free stuffing mix.)
- 1 Tbsp. honey
- 1-2 cloves garlic
- 1/4 tsp. Nature’s Seasons
- 1/4 tsp. red pepper flakes
- 1 Tbsp. water
Peel the honey nut squash, trim ends off, cut in half, and scoop out strings and seeds. Using two chopsticks or skewers, cut them Hasselback. (You can’t do it without a guide…stop trying.)
Drizzle with olive or avocado oil and sprinkle with Nature’s Seasons. Bake at 350 degrees for 20 minutes. Meanwhile, combine honey, garlic, red pepper flakes, and water.
Remove squash from the oven and brush with honey mixture, making sure to get in between each cut section. Return to oven for an additional 10 minutes.
Prepare stuffing/dressing to package directions for oven use. The box I used required butter, water, and the provided spice mixture. I then placed it, covered, in the oven for 35 minutes, before removing it and topping with the squash. Bake for another 10 minutes, then broil for 3-5.
Wine Pairing Suggestion
Bread & Butter Chardonnay