Candied Honeynut Squash
Mixed Greens, Celery, Blue Cheese, Toasted Walnuts, Lemon Vinaigrette
Chef Tyson Barrett of Ellē | Washington, D.C.
Adapted by StarChefs | December 2026 | Photo: Alexander Zeren
INGREDIENTS
Candied Honeynut Squash:
250 grams pickling lime
5 kilograms honeynut squash, cubed
Kosher salt
3 quarts granulated sugar
1 quart maple syrup
6 pods cardamom
3 sticks cinnamon
Lemon Vinaigrette:
200 grams white balsamic vinegar
140 grams honey
50 grams lemon juice
50 grams whole-grain mustard
25 grams kosher salt
Ground black pepper
650 grams extra virgin olive oil
To Assemble and Serve:
Yield: 1 serving
50 grams mixed greens of your choice
50 grams sliced celery
50 grams crumbled blue cheese
25 grams toasted walnuts
Kosher salt
Ground black pepper
METHOD
For the Candied Honeynut Squash:
In a large nonreactive container, combine pickling lime and 10 kilograms water. Add squash, stirring to evenly coat. Let sit overnight at room temperature, stirring occasionally. Drain and rinse squash. Transfer to a stock pot over medium-high heat. Cover with enough water to submerge. Season with salt and bring mixture to a boil. Reduce heat and let simmer 20 minutes, or until squash is fork-tender. Reduce heat and keep warm. In a separate pot over high heat, bring remaining ingredients and 1 gallon water to a boil. Remove from heat and add cooked squash. Place pot over an ice bath and let cool. Transfer to an airtight container and refrigerate.
For the Lemon Vinaigrette:
In a mixing bowl, add vinegar, honey, lemon juice, mustard, and salt. Season with pepper. Whisk to combine. Slowly stream in oil, whisking until mixture is fully emulsified. Transfer to a squeeze bottle and refrigerate.
To Assemble and Serve:
In a mixing bowl, combine greens, celery, cheese, walnuts, and 5 pieces Candied Honeynut Squash. Toss with 30 grams Lemon Vinaigrette. Season with salt and pepper. Transfer to a serving bowl.
