Cut off the ends of the squash and remove the seeds from the core (save the seeds for later!)
Wrap in aluminum foil with sage, rosemary, 1 tbsp of the reserve honey vinegar, salt, honey, and butter.
Place in oven and cook for 15-20 minutes, or until cooked through but not falling apart.
Remove from the oven (you probably could have guessed that and I didn’t need to type it, but here we are) and place in refrigerator to cool until ready to serve.
Honey Nut Cheerio Mousse
2 1/2 cups milk
1/4 cup cream
2 cups Honey Nut Cheerios
4 tbsp brown butter
3 egg yolks
1 tbsp honey
2 tbsp sugar
1 tsp salt
1/4 cup cooked honeynut squash
prepared ice bath
Bring the milk, cream, and Cheerios to a boil, remove from heat, and allow to cool to room temperature.
Strain the liquid through a sieve, being careful to press out the excess liquid from the Cheerios.
Discard the Cheerios and incorporate the honey, sugar, salt, and squash.
Bring to a boil, before turning off the heat.
Allow to stand for a 2-3 minutes to cool slightly before transferring to a blender.
Puree thoroughly, and incorporate the egg yolks while hot.
Put into a pot and heat once more until mixture thickens.
Pass through a chinois immediately into a metal bowl and place into an ice bath. Stir to cool.
Once completely cool, transfer into an Isi canister and allow to chill thoroughly.
