Honeynut Paneer

Honeynut Paneer, 2024.

My friend Halley and I love to have a last minute “meet-cute” with Indian takeout. The text will read something like, “should we order Nimbooda?” When the timing works, it's magic. The order is pretty standard at this point. Chana saag, matar paneer, garlic naan, and usually something new to try. In my subconscious I knew I could recreate the essence of takeout whilst caving to seasonal obligations.

Honeynut squash, in all of it’s hybrid supremacy, is the gold standard for squash these days. The correct sweetness, creamy consistency and joyful size increase the pleasure of cooking squash. Speaking of consistency, honeynut squash has that on its side too. I’ve met a few butternut, acorn and delicata that have broken my heart, but honeynut remains in peak form.

I was apprehensive to make a version of Indian takeout at home. My fear is failing to procure the correct flavor. I went to the “drawing board” and broke it down in a way I could approach the recipe with familiarity. Starting with an Indian “soffritto” of onion, ginger, garlic, and chili. Spices bloom in the soffritto once it’s been tenderized by time and heat. Braising the squash until they naturally fall apart and receive the froth of work invested at the start.

As the cooking took place, I didn’t fear failing as much as I surprised myself with my own intuition. Garam Masala is a blessed gift to the world. Each spice blend will be different, but there's a locked in core delivering tenfold. I have plenty of leftovers from this honeynut paneer recipe. What I find odd within myself is how I’m rationing it. I’ll come home from work and think, “is tonight my night?”