Move over, butternut—there’s a new squash in town called honeynut. Though petite in size, this winter squash packs a lot of flavor. Here it’s cut Hasselback-style, with decorative slices on top, then roasted with Hasselback apples to create an impressive side that’s perfect for autumn meals. To round out the dish, we add browned butter for toastiness, a little honey for sweetness, walnuts for crunch and fresh cheese for creaminess. If you can’t find honeynut squash, swap in their larger cousin, butternut, cutting it into 8 pieces of roughly equal size before making the Hasselback cuts as described below. A soft sheep’s milk cheese can also be substituted for the goat cheese.
