Winter squash is more than just chopping, oiling, seasoning, and roasting. There are so many possibilities with just one honeynut squash! Pan spiced apple squash with maple ginger bourbon glaze and gluten free crumble has a lot of excitement, flavors, and potential. Let’s dig in!
Honeynut Squash
What is honeynut squash? That is a good question! I had no idea what these cuties were when I stepped into the produce section at the store. Originally, I darted for the butternut squash until the tiny honeynut squashes stopped me in my tracks. I hit the breaks and couldn’t resist investigating them. To sum it up, they are baby butternut squash. I had no idea what I wanted to do with them but I knew I was going to buy them for no good reason other than their cuteness! When I got home I cut one open as if it was a butternut squash. Same texture, color, seeds, etc. At this point, figured I would use up my apple, crumble, glaze, and ice cream then came the pan spiced apple squash with maple ginger bourbon glaze and gluten free crumble.
Pan Spiced Apples
Pan spiced apples start with a small pan or pot, butter, sugar, and diced apples. I am not too picky when it comes to apples for desserts. Yes, I could go into great details about which is technically the “right” apple to use because of its properties, but I’ll spare you. I use whatever is on sale to just transparent unless otherwise noted! We start with melting butter over medium low heat, add dark brown sugar then the apples. Once the apples cook down for about 2 minutes I added all-spice, cinnamon, clove, and nutmeg. Use these spices to help enhance the cozy flavor of this Fall dessert and save yourself from lighting a candle! Best part, all of this is done in one pan!
The Process
First, cut open and remove the seeds of the honeynut squash. Then lather with olive oil and roast at 425 degree fahrenheit for 30 minutes. Next, start your crumble and apples. Set aside. Scoop out about 2 tablespoons of each squash from the thicker side to make them each boat-like from the bottom to the top. Spoon in the apples reserving the butter sauce. Generously sprinkle over your crumble then drizzle the rest of the sauce over the crumble. Bake about 15 minutes. Mix together powdered sugar, maple or honey, ground ginger, milk or water or bourbon or a combination of both (depending how boozy you like it). Allow the stuffed squash to rest for 5 minutes before topping with ice cream and glaze.
Pan Spiced Apple Squash With Maple Ginger Bourbon Glaze And Gluten Free Crumble
Ingredients
- 2 Honeynut squashes halves, deseeded
- 2 tablespoons olive oil
For the crumble
- 6 tablespoons gluten free flour or all-purpose flour
- 2 tablespoons granulated sugar
- 2 tablespoons dark brown sugar
- 3 tablespoons butter unsalted, melted
For the apples
- 2 large apples diced small
- 4 tablespoons butter
- 4 tablespoons dark brown sugar
- 1 teaspoons ground cinnamon
- Dash all-spice
- Pinch nutmeg
- Sprinkle ground clove
For the glaze
- 1/3 cup powdered sugar
- 1 tablespoon milk, water, or bourbon
- 1 tablespoon maple or honey
- 1 teaspoon ground ginger
Instructions
- Pre-heat oven to 425°F. Line baking sheet with parchment paper.
- Add the 4 squash halves to your prepared pan. Oil both sides of each half. Place flesh side down. Roast 25-30 minutes.
- In the mean time, make your crumble. In a small bowl, mix flour, sugars, and butter with a fork until crumbs form. Set aside. * Double recipe is you like a lot of crumble.
For the apples
- In a medium pan over medium low heat, melt your butter then add your sugar and apples. Let them come to a simmer and then add your spices. Stir until apples are just fork tender.
To assemble
- Remove squash from the oven. Scoop out about 2 tablespoons of each making large hole for the filling starting at the top of the squash. Fill with apples, reserve the juice. Sprinkle on your crumble then pour residual apple butter juice over the crumble.
- Bake for 12-15 minutes.
For the glaze
- Mix all ingredients in a small bowl. If too thick, add a touch more liquid, if too thin add more powder. A little liquid goes a long way. Start small.
- Drizzle over your spice apples stuffed squash with a dollop of ice cream, optional. Enjoy!
- Store leftovers in an airtight container in the refrigerator. Reheat in the microwave.
This is an amazing recipe. My first time ever eating a butternut squash. So delicious 😋
Now you know how GOOD it truly is! Enjoy!
Made these tonight, AMAZING!! Will definitely make again.