Skip to main content
Honey-Roasted Squash
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile
Honey-Roasted Squash

Honey-Roasted Squash

with Warm Mushroom & Quinoa Salad

Roasting with a touch of honey helps caramelize this creamy acorn squash. The sweetness from the squash and golden raisins pair perfectly with salty feta and nutty quinoa in this hearty grain salad.

Tags:
Gluten-free
Veggie
Allergens:
Milk

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time35 minutes
Prep Time
DifficultyMedium

Ingredients

serving amount

1 unit

Acorn Squash

½ cup

Quinoa

4 ounce

Button Mushrooms

2 unit

Scallions

1 ounce

Golden Raisins

1 sprig

Thyme

¼ cup

Feta Cheese

(Contains: Milk)

1 unit

Veggie Stock Concentrate

1 tablespoon

Honey

1 tablespoon

White Wine Vinegar

Not included in your delivery

3 tablespoon

Olive Oil

unit

Salt

unit

Pepper

sideBannerName

Nutrition Values

/ per serving
Calories484 kcal
Energy (kJ)2025 kJ
Fat19 g
Saturated Fat0 g
Carbohydrate69 g
Sugar0 g
Dietary Fiber9 g
Protein16 g
Sodium0 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Knife
Baking Sheet
Pot
Pan
Bowl

Instructions

Roast the squash until tender and caramelized
1

Preheat oven to 400 degrees. Halve the squash, scoop out the seeds, and cut into 1-inch slices. Strip the thyme leaves off the sprig. Drizzle with half the honey, 1 tablespoon olive oil, a pinch of salt and pepper and sprinkle thyme. Place on a baking sheet and roast for 20-25 minutes, until tender and caramelized.

Slice the mushrooms
2

Thinly slice the scallions, keeping white and green parts separate. Slice the mushrooms.

3

Heat 1 cup of water in a pot with the stock concentrate and a pinch of salt. Once boiling, add the quinoa and simmer for 15 minutes. Drain any excess liquid, return the pot, and cover.

Cook mushrooms
4

Meanwhile, heat 1 tablespoon olive oil in a pan over medium heat. Add the scallion whites and cook for 2 minutes. Add the mushrooms and season with salt and pepper. Cook for 5 minutes, until mushrooms are soft and browned.

Mix mushroom mixture with raisins and quinoa
5

In a bowl, combine 1 tablespoon olive oil, vinegar and remaining honey. Season with salt and pepper. Toss in the mushroom mixture, raisins, and quinoa. Taste and season with salt and pepper.

6

Serve the quinoa-mushroom mixture with the roasted squash on top. Sprinkle with feta crumbles and scallion greens.

This week's must-try HelloFresh recipes

Peruvian-Style Lomo Saltado

Peruvian-Style Lomo Saltado

Enjoy a multi-dish culinary tour of a new destination!
One-Pan Tilapia with Red Beans & Kale

One-Pan Tilapia with Red Beans & Kale

plus Tomato & Lemon
Southwest Chicken & Bacon Cobb Salad

Southwest Chicken & Bacon Cobb Salad

with Blue Cheese Dressing, Guacamole & Tortilla Chips
Warm Lentil, Kale & Feta Salad

Warm Lentil, Kale & Feta Salad

with Sweet Potato, Caramelized Onion Dressing & Cashews
Easy Cheesy Black Bean Quesadillas

Easy Cheesy Black Bean Quesadillas

with Corn Esquites, Sour Cream & Cilantro
Creamy Lemon-Basil Pork Rigatoni

Creamy Lemon-Basil Pork Rigatoni

with Zucchini
Vegan Tex-Mex Black Bean Couscous Bowls

Vegan Tex-Mex Black Bean Couscous Bowls

with Green Bell Pepper, Guacamole & Cilantro
One-Pan Orange Chicken & Broccoli

One-Pan Orange Chicken & Broccoli

with Dark Meat Chicken, Grain Blend & Chili Flakes
Paprika Chicken Tacos with Fresh Salsa

Paprika Chicken Tacos with Fresh Salsa

plus Creamy Slaw, Sour Cream & Tortilla Chips
Roasted Chicken & Crispy Caesar Broccoli

Roasted Chicken & Crispy Caesar Broccoli

with Sweet Potato, Sour Cream & Parmesan
Cheesy Smashed Burgers

Cheesy Smashed Burgers

with Old Bay Fries, Caramelized Onion & Special Sauce
Brown Sugar Bourbon Pork Chops

Brown Sugar Bourbon Pork Chops

with Apple Pan Sauce, Scallion Mashed Potatoes & Green Beans
Dutch Pork Filet with Orange-Dijon Sauce

Dutch Pork Filet with Orange-Dijon Sauce

with Mashed Potatoes, Roasted Carrots & Almonds
Lemony Spaghetti with Brussels Sprouts

Lemony Spaghetti with Brussels Sprouts

sprinkled with Toasted Panko & Scallions
Shawarma-Spiced Chickpea Couscous Bowls

Shawarma-Spiced Chickpea Couscous Bowls

with Roasted Veggies, Pickled Onion & Harissa Yogurt Sauce
Sweet ’n’ Spicy Apricot Pork Chops

Sweet ’n’ Spicy Apricot Pork Chops

with Garlicky Green Beans & Chili-Roasted Carrots
Black Bean & Blue Corn Crunch Burritos

Black Bean & Blue Corn Crunch Burritos

with Pico de Gallo & Lime Crema
Indian-Style Chickpea Coconut Curry

Indian-Style Chickpea Coconut Curry

served with Basmati Rice & topped with Yogurt
Creamy Butternut Squash & Kale Cavatappi

Creamy Butternut Squash & Kale Cavatappi

with Toasted Panko & Parmesan
Thai Coconut Curry Chicken

Thai Coconut Curry Chicken

with Dark Meat Chicken, Bell Pepper & Zesty Rice