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Honeynut Squash at MaryGold’s by Chef Brad Kilgore

Honeynut Squash at MaryGold’s by Chef Brad Kilgore

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Shared By: Chef Brad Kilgore of
Introducing MaryGold’s by Brad Kilgore’s most beloved fall dish, the Honeynut Squash. The butternut squash is halved and roasted until tender before being filled with a buttery smoked pecan praline while the top is glazed with miso honeynut puree and crushed Pumpkin Seed Dukkah, an Egyptian blend of fragrant herbs, nuts and spices.
*Recipe may not be available at the restaurant.  It is suggested to contact them directly. 


  • Smoked Pecan Praline:
    • 400g pecan
    • 200g sugar
    • 10g baleine salt
    • 200g brown butter
    • 20g pistachio oil
  • Miso Squash Puree:
    • 80g butter
    • 50g shallot, julienne
    • 10g ginger, diced
    • 1ea cardamom, split
    • 1g coriander seed
    • 1g fennel seed
    • 860g honeynut, small dice
    • 100g cream
    • 400g H2O
    • 3g salt
    • 60g barley miso
    • 20g ultra tex
    • 1g xanthan gum
  • Pumpkin Seed Dukkah:
    • 5ea all spice, toasted, ground
    • 10g coriander seed, toasted, ground
    • 150g white sesame seed, toasted, coarse grind
    • 10g porcini mushroom powder
    • 10g respect
    • 10g salt
    • 15g ancho chili powder
    • 250g pumpkin seed, fried golden, blended
    • 750g pumpkin seed, fried golden, crushed


Smoked Pecan Praline:

  1. Smoke pecans for 20 minutes with peach wood.
  2. Make a dry caramel in a nonstick skillet, making sure not to move the sugar with the spatula.
  3. When sugar starts to caramelize, add pecans and salt and mix until fully incorporated.
  4. Spread onto a silpat to set.
  5. Once the praline is set, but still warm, break it up and add to the robot coupe and blend.
  6. With the robot coupe running, slowly add the brown butter, followed by the pistachio oil.
  7. Continue to blend until a pourable sauce-like consistency is achieved.

Miso Squash Puree:

  1. Froth butter in a saucepan and sweat the shallots.
  2. Bloom the ginger, cardamom, coriander seed and fennel seed in butter when the shallots are done.
  3. After a minute, add the honeynut, followed by the cream, water and salt.
  4. Cook until honeynut squash is tender and cooked through.
  5. Strain out ingredients and reserve both the liquid and the squash and aromatics.
  6. Measure out 360g of the reserved liquid and reduce to 100g.
  7. Pass through chinoise and transfer to a piping bag.
  8. Add the liquid reduction, squash andaromatics to the blender with the barley miso.
  9. Once all ingredients are fully incorporated, add ultra tex followed by xanthan gum and continue to blend until very smooth.

Pumpkin Seed Dukkah:

  1. Blend all spices and seeds together.


  1. Take the bigger honey nut squashes and cut in half lengthwise.
  2. Scoop out seeds and lay on a hotel pan with a rack.
  3. Add some GSO and season with salt.
  4. Cover the hotel pan with a proper lid.
  5. Bake at 350F for 40-50 minutes, then take the lid off and cook for an extra 15-20 minutes. Timing depends on size of squashes and oven.

MaryGold’s is a cosmopolitan haven in Wynwood Arts District, marrying classic charm with eclectic allure, embracing both roots and the “New Wynwood.”
2217 NW Miami Ct, Miami, FL 33127

MaryGold's by Brad Kilgore