Roasted Honeynut Squash With Pistachio "Crumble"
- 2 honeynut squash
- 3 tablespoons butter (or vegan butter)
- 1/2 cup Wonderful Pistachios No Shells Lightly Salted
- 1/2 cup shaved parmesan cheese (or vegan parm)
- 1/4 baguette or 2 thick slices day-old bread
- 1 small bunch flat-leaf parsley, torn
- Olive oil
Preheat oven to 350°F. Tear bread into small chunks and toss with salt and olive oil. Place on a baking sheet and toast in the oven, stirring or shaking the pan occasionally, for 10 minutes or until bread is golden and evenly toasted. Allow to cool and place in a medium bowl. Set aside.
Prepare the squash by slicing in half lengthwise and removing the seeds. Coat each half with olive oil and plenty of salt and place flat side up on a baking sheet. Roast in the oven for 30 minutes or until they have a firm softness when you stick a fork through them.
While the squash is roasting, melt butter in a small skillet over medium heat. Roughly chop pistachios and add to the skillet when the butter is melted. Occasionally stir until the nuts begin to darken and they smell nice and toasty, about four minutes. Remove from the heat and let cool. Add to the bowl with the toasted bread along with parmesan and a pinch of salt. Using your hands, crumble bread into smaller bits and mix to incorporate.
When squash is finished roasting, top with bread mixture, and place in the oven for another ten minutes until the topping is heated through and the cheese has begun to melt.
Remove from oven and plate each squash half on its own plate and garnish with parsley.