CORNBREAD

1 honeynut squash (about 2-2 ½ pounds), halved

Olive oil, for drizzling

1 stick (4 oz/113 g) unsalted butter

2 eggs, room temp and beaten

½ cup (120 g) sour cream, room temp

½ cup (118 ml) whole milk, room temp

1 ¼ cups (160 g) all purpose flour

1 cup (145 g) yellow cornmeal

½ cup (100 g) sugar

2 Tbsp baking powder

1 ½ tsp kosher salt, (diamond crystal!)

2 Tbsp unsalted butter

SQUASH HONEY BUTTER

1 stick (4 oz/113 g) unsalted butter, very very soft

¼ cup (60 g) roasted squash puree, from the above squash

2-3 Tbsp honey, depending how sweet you’d like it

Kosher salt and black pepper, to taste

Preheat the oven to 425F.

Place squash halves cut side down on a lined sheet tray and drizzle all over with olive oil. Roast until the squash is very tender, about 40-45 minutes.

Meanwhile, brown the butter. Add the stick of butter to a small pan over medium low heat, and melt.

Whisk butter continuously until the butter has browned. Keep an eye on it as this can happen quick! Transfer the butter to a medium bowl and set aside to cool while the squash roasts.

Once the squash is soft, flip the squash over and remove the seeds. Scrape out all the flesh from the skin and transfer it to a food processor. Blend until very smooth. Set aside.

Place a 10-inch cast iron skillet in the hot oven (it should still be set to 425F).

Add 1 cup (240 g) of the reserved squash puree to the reserved browned butter and whisk. Add in the eggs, sour cream, and whole milk. Whisk to combine. Set aside.

Add flour, cornmeal, sugar, baking powder, and salt to a large bowl. Whisk to combine. Pour the wet into the dry and mix until just combined. Careful not to over-mix!

Remove the hot cast iron from the oven and add the 2 Tbsp of butter. Coat the pan all over with the butter. Pour in the batter and transfer to the oven.

Bake for 20-25 minutes until a toothpick inserted into the center of the cornbread comes out with just a few moist crumbs.

While the bread bakes, make the honey butter. Add the butter, ¼ cup (60 g) of the squash puree, honey, salt, and black pepper to a small bowl and mix until completely combined. It will initially seem like it won’t incorporate, but it will! I find using a whisk to be helpful (also why the butter needs to be very very soft).

Serve the cornbread warm with the squash honey butter on the side.