Holy Brussels!

Written By Josh Jennings

And special little squashes! (Recipe below)


Brussels sprouts and honeynut squash—now it really feels like fall! This week’s veggie box highlights the mighty little honeynut squash, a newer variety developed at Cornell in 2015 that’s been winning hearts (and taste buds) ever since. Small in size but big on sweetness, honeynuts are a chef’s darling and one of my absolute favorites.

This week’s recipe is all about stuffing them with broccoli and cheddar for a dish that’s as cozy as it is flavorful.

This Week’s Veggie/Goldi Box: Brussels sprouts, broccoli, honeynut squash, green beans, onions, cucumbers, and eggplant

This Week’s Spice from Stock+Spice: Broccoli Stuffing Blend

Order a veggie box here - it’s a beautiful one!

Josh’s Noshes
Honeynut Squash Stuffed with Broccoli & Cheddar

🎥 [Watch the video demo here] to see how the hot sauce comes together in my kitchen.

Spice Profile: black garlic, black pepper, garlic, lemon oil, lemon zest, onion, parsley, porcini mushrooms, shallots, sumac

Ingredients:

  • 2–4 honeynut squashes

  • 2-3 medium heads broccoli, florets only

  • 1 small onion, diced

  • 1 cup cheddar cheese, shredded

  • ½ cup breadcrumbs

  • 2 tsp Stock+Spice Broccoli Stuffing Blend

  • Olive oil

  • Salt, to taste

Instructions:

  1. Preheat oven to 375°F. Cut the honeynut squashes in half lengthwise and scoop out the seeds. Rub with olive oil inside and out and sprinkle with salt. Place cut-side down on a parchment-lined baking sheet and roast until tender, about 40 minutes.

  2. While the squash is roasting, sauté the onion in a bit of olive oil until softened. Add the broccoli florets and cook about 6 minutes, until bright green and tender.

  3. Transfer the broccoli mixture to a bowl and toss with breadcrumbs, cheddar cheese, and the spice packet (2tsp Stock+Spice Broccoli Stuffing Blend).

  4. When the squash is cooked, flip the halves cut-side up and spoon the broccoli mixture into the seed cavity or over the whole squash. Return to the oven for another 15 minutes, until the cheese is melted and just starting to brown.

  5. Season with salt and serve hot.

Great on its own, or as a cozy side with your favorite fall meal!

Josh Jennings