| Prep: 20 mins | Cook: 35 mins | Difficulty: Easy | Serves: 6 |
| kcal | fat | saturates | carbs |
| 200 | 12g | 2g | 25g |
| sugars | fibre | protein | salt |
| 17g | 3g | 2g | 0.19g |
I am absolutely delighted to share my fascinating take on one of my favorite vegetable-based recipes, the Roasted Calabash with Honey and Cinnamon. This eye-catching culinary gem brings forth a beautifully balanced harmony of sweet and savory that dances on the tastebuds, taking the humble southern staple to an entirely new gastronomic level.
The calabash, known by many names like bottle gourd, long melon or opo squash, is the star of the show in this recipe. While typically overshadowed by more common veggies, the calabash’s mild, almost cucumber-like taste makes it highly adaptable to a variety of culinary explorations.
A Taste of the South with a Healthy Spin
If there’s one thing we know how to do over here in Charleston, it’s how to do comfort food right. Southern cuisine is often characterized as rich and hearty, but the beauty of it is that it’s wonderfully versatile and adaptable. We can take those foundational Southern flavors and jazz them up in a healthy way. For instance, Roasted Calabash with Honey and Cinnamon is akin to the richly spiced sweet potato casseroles we are fond of, particularly around the holidays, but with a lighter touch.
What’s more, the calabash boasts a multitude of nutritional benefits. It’s packed with Vitamin C, essential for a robust immune system. It also contains dietary fiber, which aids digestion, as well as a variety of huge mineral benefits, such as calcium and zinc. Sweetening it with a touch of honey and spicing it up with cinnamon and nutmeg not only adds depth to the flavor profile, but also increases the plethora of health benefits. Look at you, making scratch-made Southern dishes that are both delicious and healthy at the same time!
Let It Shine, But Don’t Ignore Its Pairing Potential
Sure, the Roasted Calabash with Honey and Cinnamon can easily be the centerpiece of your meal, but don’t shy away from pairing it with other dishes. This unique dish could be complemented by a simple grilled protein like sea bass or chicken , thus reinforcing a balance of flavors and creating a well-rounded meal. Not to mention, it makes for a standout side dish for your traditional Thanksgiving or Christmas dinner, lending both creativity and color to the festive spread!
So here’s to another culinary indulgence straight from the heart of Southern cuisine, made with love and shared with passion. Enjoy making, serving, and most importantly, eating this delightful Roasted Calabash with Honey and Cinnamon. Bon appétit!
What You’ll Need
- 1 large calabash
- 3 tablespoons extra virgin olive oil
- 1/4 cup honey
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- Salt to taste
- 1/2 cup chopped pecans
- 6 sprigs of fresh mint (for garnish)
Method
Step One
Preheat your oven to 400°F (200°C). In the meantime, thoroughly wash the calabash, and then cut it in half lengthwise. Using a spoon, remove the seeds and discard them.
Step Two
Drizzle the olive oil all over the cut sides of the calabash, then place the halves cut side down, on a baking sheet lined with parchment paper. Bake for about 40 minutes, or until you can easily pierce the calabash with a fork.
Step Three
While the calabash is roasting, prepare the sauce by combining the honey, cinnamon and nutmeg in a small saucepan. Heat it over low heat, stirring occasionally until everything is well combined.
Step Four
Once the calabash is cooked, remove it from the oven but leave the oven turned on. Carefully scoop out some of the calabash flesh to create a small well in each half.
Step Five
Pour the prepared honey and spice sauce into the wells of the calabash, then sprinkle with the chopped pecans. Season with a little salt, to taste.
Step Six
Return the filled calabash to the still-hot oven and bake for another 5-10 minutes, or until the pecans have toasted and the sauce is bubbling.
Step Seven
Lastly, remove the calabash from the oven. Allow it to cool for a few minutes before garnishing with fresh mint sprigs. Serve the roasted calabash warm, as a sweet side dish or dessert. Enjoy!
