Honeynut Squash, Date, Ginger, Hato Mugi

Honeynut Squash, Date, Ginger, Hato Mugi

How to roast honeynut squash with ginger,

Here is a great vegetarian recipe utilizing honeynut squash. Honeynut squash if you have never heard of them look just like a baby butternut squash. They taste almost the same but could be just a touch sweeter. I simply roasted the honeynut squash with ginger, olive oil, and salt. Once it was roasted I placed a thin layer of ssamjang paste overtop the whole squash. Jp said it was one of the best things he has ever tasted. It had a bit of spice, sweetness, herbaceousness from the mint and basil, and overall great flavor! This is one of those recipes that he could eat once a week. Here is the recipe I hope you enjoy it!

Recipe Ingredients

4 honeynut squash

3 tbsp of olive oil

8 slices of ginger root

salt to taste

2 tbsp of ssamjang


Hato mugi

1/2 onion small diced

1 cup hato mugi rinsed and drained

4 cups water or stock

4 tbsp of cilantro mint sauce

1 tsp salt


How to make Pistachio mint sauce


Date Puree

10 medjool dates seeds removed

1 lime juiced

1 cup of water 

1 tbsp of ginger juice


1 white radish sliced thin

mint leaves

opal basil leaves and flowers

2 tbsp date nectar

Recipe Instructions

How to make Date Sauce,

Place all the ingredients into a vitamix, puree until smooth and fairly thick.  Place in a plastic squirt bottle and set aside until ready to use.

How to roast Honeynut squash,

Cut honeynut in half, de-seed, and on a sheet pan lined with parchment paper. Drizzle each honeynut with olive oil season with salt and place one slice of ginger in the cavity. Flip over the squash and place in a 375 degree oven. Bake for 40 minutes or until tender all the way through. Take out and flip over the squash and let them cool.

How to cook Hato Mugi,

In a small sauce pot add olive oil and onion. Cook for 5 minutes and then add the hato mugi, along with cilantro sauce, water, and tsp of salt. Bring to a boil, cover and turn down to a simmer. Cook for another 20-25 minutes until the hato mug is tender and cooked all the way through. Once cooked season lightly with salt, if needed. Once done keep warm.

To Finish

Spread a thin layer of ssamjang on each half of honeynut squash. Then fill each crevasse (where the seeds were) with the hato mugi. Place the squash back in the oven for 5-7 minutes just to warm up. Then take out and using your date sauce, and pistachio sauce make dots of each all over the squash. Then add basil and mint leaves, along with radish. Add the date nectar ( you can substitute molasses) to the plate and then place the honeynut squash right on top. Serve and enjoy!

Honeynut Squash, Date, Ginger, Hato Mugi

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