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Honeynut Squash with Radicchio and Miso

Honeynut Squash with Radicchio and Miso

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What’s a honeynut squash, you ask? It looks like a miniature butternut squash and has sweet, firm flesh that stands up to any cooking method.


  • ¾ cup whole grain or semipearled farro
  • 3 honeynut squash, halved, seeds removed, or 1 acorn squash, seeds removed, cut into thick wedges
  • 5 tablespoons olive oil, divided
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon thinly sliced chives, plus more for serving
  • 2 small heads of Treviso radicchio, outer leaves removed and halved, cores quartered
  • 1 Granny Smith or other tart apple, very thinly sliced

Recipe Preparation

  • Preheat oven to 425°. Cook farro in a large saucepan of boiling salted water until tender, 25–35 minutes. Drain; spread out on a rimmed baking sheet.

  • Meanwhile, toss squash with 1 Tbsp. oil on another rimmed baking sheet; season with salt. Turn squash cut side down and roast until browned and tender, 20–30 minutes.

  • Bring pine nuts and remaining 4 Tbsp. oil to a very gentle simmer in a small saucepan over medium, stirring occasionally. Reduce heat and cook at a very low simmer until nuts are light golden brown, about 5 minutes. Remove from heat and whisk in garlic and miso. Let cool (it will look a bit chunky and broken at this point). Add vinegar and 1 Tbsp. chives and whisk until dressing is smooth and emulsified; season with salt.

  • Toss farro and a generous tablespoonful of dressing in a large bowl; season with salt.

  • Toss radicchio and apple and 2 Tbsp. dressing in a medium bowl and toss to combine. Season salad with salt.

  • Arrange farro on a platter; top with squash and salad. Drizzle remaining dressing over and top with more chives.

Nutritional Content

Calories (kcal) 420Fat (g) 25Saturated Fat (g) 3Cholesterol (mg) 0Carbohydrates (g) 46Dietary Fiber (g) 3Total Sugars (g) 8Protein (g) 8Sodium (mg) 140Reviews Section

From Bon Appétit Magazine, February 2017: The Healthy-ish Issue Bon Appétit Magazine, February 2017

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  • Categories: Breakfast / brunch Main course Vegetarian
  • Ingredients: eggs broccolini shallots apple cider vinegar whole grain mustard kale Brussels sprouts roasted sunflower seeds hummus avocados chives toasted sesame seeds

Main Dining Room

Few dining locations are more picturesque than Grand Hotel’s Main Dining Room. It overlooks the world’s longest porch displaying the hotel’s many American flags, as well as the glistening Straits of Mackinac.

Sit down for dinner while enjoying music by the Grand Hotel Orchestra. You may even catch a glimpse of the bellmen taking down the flags for the day — a sunset tradition.

  • Our Mackinac Island dining room offers breakfast, lunch, and dinner daily.
  • We only accept reservations for parties of 10 or more people. To make a reservation, please contact our Concierge at (906) 847-3331 ext. 567.
  • For each service, we are proud to offer gluten-free menu options.

7:30 AM – 10:00 AM
Grand Luncheon Experience:
12:00 PM – 2:00 PM
6:30 PM – 8:45 PM

Breakfast • 7:30 AM – 10:00 AM

At Grand Hotel, breakfast includes a wide selection of entrees including omelets, eggs any style, hot and cold cereals, pancakes and French toast with authentic Michigan maple syrup, hot oatmeal, breakfast meats, salmon, steak, fresh bread and pastries, fresh juices, fruits, and more.

Breakfast Pricing*

For Hotel Guests (with Breakfast Not Included) For Non-Hotel Guests
Adult: $32.00 Adult: $35.00
Ages 6 to 17: $20.00 Ages 6 to 17: $25.00
Ages 0 to 5: Complimentary with Adult Ages 0 to 5: Complimentary with Adult

*Prices are subject to 6% MI sales tax.

Grand Luncheon Experience • 12:00 PM – 2:00 PM

The legendary Grand Luncheon Experience is a one-of-a-kind Grand Hotel experience. It features garden-fresh salads, savory cheeses, slow-roasted meats, seafood, and a wide selection of fruits and fresh-baked desserts made daily by our pastry chef. The Grand Luncheon Experience is a multiple-year winner of the TripAdvisor Certificate of Excellence.

Grand Luncheon Experience Pricing*

For Hotel Guests (with Lunch Not Included) For Non-Hotel Guests
Adult: $49.00 Adult: $56.50
Ages 6 to 17: $30.00 Ages 6 to 17: $32.00
Ages 0 to 5: Complimentary with Adult Ages 0 to 5: Complimentary with Adult

*Prices are subject to 6% MI sales tax.

Dinner • Seating times include 6:30 PM – 8:45 PM

The Main Dining Room’s dinner menu is renowned for its range and excellence, with three rotating menus throughout the season. The meal includes a variety of options designed by our chef. Each meal begins with an appetizer followed by soup or salad, entrée, and dessert.

Dinner Pricing*

For Hotel Guests (with Dinner Not Included) For Non-Hotel Guests
Adult: $85.00 Adult: $90.00
Ages 6 to 17: $50.00 Ages 6 to 17: $59.00
Ages 0 to 5: Complimentary with Adult Ages 0 to 5: Complimentary with Adult

*Prices are subject to 6% MI sales tax.

Michael Cerrie, Executive Chef

Leading our legacy of culinary excellence, Executive Chef Michael Cerrie oversees the operations of Grand Hotel’s on-site restaurants, including the Main Dining Room, Woods Restaurant, Jockey Club at the Grand Stand, The Gate House, Grand Coffee & Provisions, and Fort Mackinac Tea Room.

Chef Michael has more than 25 years of culinary experience and has prepared food for dignitaries and celebrities alike. In 2013, he was inducted as Chef Rôtisseur into the Chaîne des Rôtisseurs, the world’s oldest international gastronomic society that celebrates the practice of choosing, cooking, and eating fine cuisine and wine.

Grand Hotel’s well-stocked wine cellar offers many domestic and imported choices, including Michigan vintages and our award-winning Grand Hotel wine. Let our Master Sommelier and Wine Director Elizabeth Schweitzer suggest the right wine to accompany your meal. Not only is she the eight woman sommelier in the world, but Elizabeth also enjoys sharing her vast knowledge every season with our guests.

Please note: For guests who wish to bring their own wine, Grand Hotel charges a $25.00 corkage fee.


Honeynut squash is best suited for cooked applications such as roasting, baking, boiling, and sautéing, and is a bit easier to prepare than butternut squash due to the smaller size. The recommended preparation for the sweet squash is roasting, which allows the sugars in the flesh to caramelize, and this maximizes the flavor profile of the squash. Honeynut squash can be used in any recipe calling for butternut or other winter squash varieties and can be added to soups, stews, or braising liquids. It can also be roasted and pureed, mashed, or cooled and combined with nuts, cheeses and bitter lettuces for salads or side dishes. Honeynut squash pairs well with radicchio, kale, miso, green apples, pine nuts, farro, quinoa, garlic, onion, chives, thyme, sage, nutmeg, cinnamon, Parmigiano Reggiano, mushrooms, corn, black beans, maple syrup, and honey. It will keep up to a month when stored in a cool and dry place, and any peeled or prepared portions can be refrigerated for up to a week. Raw, cut Honeynut squash can be frozen up to three months.

Moro Blood Oranges grown in the Central San Joaquin Valley are just a few of the wonderful types of citrus in season. The red flesh of the Blood Orange varies in intensity depending on the variety, location where the trees are grown and the degree of fruit maturity. Brought to America in the 1930’s by Italian and Spanish immigrants they are now grown commercially in Southern California, Texas and Florida. Hot days and cold nights are needed to bring out the best flavors in blood oranges.

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If you’ve never tried Honeynut squash, it may be time to make amends. About half the size of regular butternut squash (and significantly sweeter), it makes the perfect mini roasted portions to star in this Honeynut Squash with Radicchio & Miso side dish. The caramelized roasted squash halves get paired with bitter leaves of radicchio, tart apple slices, a handful of hearty cooked grains, and topped with warm miso-garlic-cider vinegar dressing with the pop of toasted pine nuts. Beyond its health-forward nature, it’s a showstopper on the plate.

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If you’ve made a big bird this year and find you have a lot of leftover turkey to try to use up, you may want to get a little more inventive to keep everyone excited about eating it during the week. This spiced Turkey Shawarma with Crunchy Vegetables tosses the leftover meat with warming spices like black pepper, coriander, cumin, paprika, cinnamon, turmeric, and cayenne for a subtle kick. Then, a crunchy veggie mix of cucumber, onion, carrot, and radish gets its zing from red wine vinegar and freshness from torn mint leaves, parsley leaves, and dill fronds. It’s all piled into a pita for the best kind of post-turkey day sammie.

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