Roasted Honeynut Squash w/ Fresh Mozzarella

Have you tried these little honeynut squash?   They are a game changer.

They are compact, so you don't have to fiddle with peeling the skin and almost slicing your hand off, like those annoying huge butternut squash.

They have a nutty sweetness, so you can bake with them too.

The skin is thin and totally edible like a delicata squash.

I'm in love with them.    I found them at the farmer's market and hope you can still find some for the holidays.

This recipe may sound odd, stuffing squash with cheese, but I promise you will love it.

I wanted an easy side dish, and I was tired of the brown sugar and pecan topping (does anybody tire of that?) on squash.

I liked this served hot, so the fresh mozzarella (the kind in water) oozed all over the savory squash.     

Pesto is optional, but I loved the look and taste.   A drizzle of balsamic vinegar just before serving for sweetness (I would even do maple syrup!  why not?).

Here's how:

honeynut squash, cut in half, seeds scooped out

a pat of butter or drizzle of olive oil on each half

kosher salt

fresh mozzarella balls (the kind packed in water)

pesto

balsamic vinegar to drizzle

Lay the squash halves on a parchment lined baking sheet.  

Drizzle w/ olive oil or butter and sprinkle with kosher salt.

Roast in a 425F oven for 30-35 minutes.

Just before serving, and still warm, place a piece of fresh mozzarella in each of the cavities.   Some herbs or pesto to top.    A drizzle of balsamic vinegar.

This is SO good!  I hope you try it.