Tender wedges of roasted honeynut squash are topped with a tangy roselle leaf pesto for an easy and flavorful side dish. This vegan and gluten free recipe is perfect for the autumn season and comes together with just 8 ingredients.
This is the third year I’ve grown roselle (Hibiscus sabdariffa) in my garden yet it’s the first time I finally got around to making pesto with its lovely, tangy leaves! The great thing about roselle is that is provides two different edible parts: the leaves and the pods (calyces). You might have noticed roselle pods in a couple of past recipes here. Just like the pods, the leaves have a similar tangy flavor. In order to make more of an autumnal dish, the tangy pesto is filled with caramelized garlic and paired with roasted honeynut squashes. While it might look rather simple, it’s an incredibly flavorful side dish!
8 Ingredients in this Roasted Honeynut Squash with Roselle Leaf Pesto
- Honeynut Squash — you’ll need 2-3 honeynut squashes to enjoy with your pesto. Honeynut squashes are like a miniature butternut with a more concentrated flavor. If you can’t find them, feel free to use 1 butternut instead!
- Garlic — along with the squash, you’ll roast an entire bulb of garlic. Once roasted, the garlic mellows and take on a sweet, caramelized flavor which adds a lovely depth to the pesto.
- Roselle Leaves — these tangy leaves form the base of our pesto and give it a lovely lemony flavor. Since these are hard to come by, you can use an equal amount of sorrel. Or, use baby spinach leaves in addition to the zest of 1-2 lemons.
- Olive Oil — helps roast the squash and provides the necessary liquid for the pesto to blend.
- Toasted Cashews — these bulk up the pesto and give it a lovely nutty flavor.
- Maple Syrup or Honey — just a touch helps balance out the lemony flavor of the roselle leaves.
- Nutritional Yeast – adds a bit of umami to the pesto. If you eat dairy, feel free to substitute some Parmesan instead.
- Sea Salt – seasons and balances the flavor of both the squash and the pesto.
Where to Find Roselle Leaf and Substitutions
Roselle is commonly grown down here in Houston so it’s fairly easy to source at farmers markets this time of the year. Since it is more commonly used in various Asian cuisines, you might be able to find it at Asian or Indian grocery stores. If you don’t have access to roselle, you can easily substitute an equal amount of sorrel. Or, an equal amount of baby spinach leaves plus the zest of 1-2 lemons.
Assembling this Recipe
The first step is to prepare your honeynut squashes. Using a sharp knife, you’ll carefully cut them in half lengthwise. Scoop out all of the pulp and seeds, then cut them in half lengthwise once again. Arrange the cut squash on a parchment lined sheet and drizzle with some olive oil and add a sprinkle of sea salt. Add your whole bulb of garlic to the pan as well (no need to do anything to it!). Roast until the squash is tender and just beginning to caramelize around the edges.
Once the squash and garlic are finished roasting, you can start on the pesto. You’ll add the roselle leaves, the roasted garlic cloves, toasted cashews, nutritional yeast, maple syrup or honey, olive oil, and salt to a blender or food processor. Pulse until you get a somewhat chunky pesto. Once the pesto is ready, you can add a big dollop to each piece of squash. All that’s left is to serve and enjoy!
Winter Squash Recipes to Enjoy this Season
- Roasted Honeynut Squash with Apple Fennel Slaw
- Acorn Squash Tomato Soup with Thyme & Rosemary
- Butternut Bisque with Rosemary Croutons
- Butternut Bread with Pecan Streusel
Roasted Honeynut Squash with Roselle Leaf Pesto
- Total Time: 45 minutes
- Yield: 3-4 servings
- Diet: Vegan
Description
Tender wedges of roasted honeynut squash are topped with a tangy roselle leaf pesto for an easy and flavorful side dish. This vegan and gluten free recipe is perfect for the autumn season and comes together with just 8 ingredients.
Ingredients
- 2–3 honeynut squashes or 1 butternut squash
- 1 whole bulb of garlic
- 1/3 cup plus 1 tablespoon of olive oil, divided
- sea salt, to taste
- 1 packed cup of roselle leaves
- 1/2 cup toasted cashews
- 1 1/2 teaspoons maple syrup or honey
- 2 tablespoons nutritional yeast
Instructions
- Pre-heat your oven to 400 degrees and line a large baking sheet with parchment paper. Using a sharp knife, cut each honeynut squash in half lengthwise. Use a spoon to scoop out and discard the pulp and seeds. Cut each half in half lengthwise, then place the cut squash on your lined baking sheet. Drizzle the squash with 1 tablespoon of the oil and season with a pinch of sea salt. Place the bulb of garlic on the sheet then put it in your pre-heated oven. Roast for about 30 minutes or until the squash is fork-tender and just beginning to caramelize around the edges.
- Once the squash and garlic has roasted, allow the garlic to cool just enough until you can handle it. Cut the bottom of the bulb off to expose all of the roasted cloves. Carefully squeeze all of the cloves into a blender or food processor then add the roselle leaves, cashews, maple syrup or honey, nutritional yeast, and the remaining 1/3 cup of olive oil. Season with salt, then pulse until you have a chunky pesto consistency. Taste and add more salt as needed.
- To serve, top each wedge of squash with a dollop of the pesto then enjoy!
Notes
- You can substitute one medium butternut squash for the honeynut squashes. Cut it in half lengthwise in order to remove the pulp/seeds, then cut each half into 4-6 pieces.
- If you can’t find roselle leaves, you can use an equal amount of sorrel. Or, use an equal amount of baby spinach in addition to the zest of 1-2 lemons.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: side
