I can’t believe it’s been over a year since I worked at abcV as a line cook. So much has happened since I left the restaurant world. If you’re not familiar, I joined abcV straight out of culinary school as part of my externship. I was originally supposed to stay for only 200 hours, but I ended up staying for two years because I fell in love—with the team, the work, and the experience of learning how to cook and be creative with plants. It was one of the most impactful and exciting moments of my life.

My style of cooking is still deeply influenced by my time at abcV, with seasonality remaining at the center of everything I create.

I am very grateful for my time at abcV and for having such wonderful mentors. It’s truly a special working environment, and for anyone looking to learn, it’s the best place to do so. The chefs there are passionate about what they do, and it truly shows in their beautiful creations—so full of flavor, color, love, and creativity.

With all that being said, let me introduce you to my recreation of abcV’s honeynut squash dip with sumac tahini, one of my favorite fall dishes while working there.

Honeynut Squash

Honeynut squash is a small, sweet variety of winter squash that’s like the charming little sibling of the classic butternut squash. With its deep orange flesh and delicate, nutty-sweet flavor, it’s perfect for roasting, pureeing, or turning into soups, dips, and fall-inspired dishes. Its natural sweetness intensifies when cooked, and its tender texture makes it incredibly versatile in both savory and slightly sweet preparations. Beyond its flavor, honeynut squash is packed with nutrients, including vitamin A, vitamin C, and fiber, making it as nourishing as it is delicious.

Roasting Honeynut Squash

Preheat the oven: 400°F.
Prepare the squash: Wash the squash, cut off the stem, and slice it in half lengthwise. Scoop out the seeds.
Season: Drizzle generously with olive oil and sprinkle with salt.
Roast: Place on a baking sheet or in a roasting pan. Roast until the flesh is caramelized and tender, about 25–35 minutes depending on size.
Serve or use: Scoop out the flesh for dips, mash, or enjoy as a side.

Blend Until Smooth

Scoop the roasted honeynut squash flesh into a blender and blend until creamy and smooth. If the squash gets stuck or is too thick, add a little water to help it blend.

Sumac Tahini Sauce

I love tahini and use it in many of my recipes. It’s so versatile. Adding sumac gives it a bright, tangy flavor that elevates any dish.

Ingredients:

½ cup tahini
Juice of 1 lemon
2 tsp sumac
2 tbsp olive oil
¼ cup water, or more/less as needed to thin
Pinch of salt

Instructions:

Combine all ingredients in a bowl.
Whisk until smooth and creamy, adding more water as needed to reach a thin, pourable consistency.
Taste and adjust seasoning if needed.

I topped the roasted honeynut squash with a mix of seeds like hemp, black sesame, pumpkin, and sunflower—along with a sprinkle of sumac and fresh herbs like tarragon and mint for a bright, flavorful finish!

If you make our Roasted Honeynut Squash Dip With Sumac Tahini, Seeds, and Fresh Herbs, I’d love for you to leave a comment or share a rating! I always enjoy reading your thoughts. Don’t forget to share your creations on Instagram, TikTok, or Pinterest using #victoriasearthkitchen—I can’t get enough of seeing your beautiful dishes come to life. If you love this recipe, be sure to check out some of my other favorite vegetable-forward dishes on the blog for more inspiration.