Local honey not only supports your neighborhood bee farmers, but it’s unprocessed and pure, unlike the filtered honey that’s available in your grocery store. Just a couple tablespoons of honey is all that’s needed to sweeten this yummy roasted squash recipe. The sweet taste contrasts nicely with the sea salt to make each bite melt in your mouth.
- 4 to 5 pounds winter squash (use at least 2 varieties, such as acorn, butternut, kabocha or kuri), seeded (but not peeled) and cut into 1-inch-thick slices or wedges (see Tip)
- 3 tablespoons Extra Virgin olive oil
- 2 tablespoons honey (use local honey, if possible)
- ¼ teaspoon sea salt
- ¼ teaspoon freshly ground pepper
- 2 to 3 tablespoons chopped fresh herbs, such as sage, rosemary, thyme, oregano and/or marjoram
- ⅛ teaspoon sea salt
- 1 teaspoon honey (use local honey, if possible)
Prep Time: 30 min Ready In: 1 hr Serving Size: 4 or 5 slices Serves: 8
- Preheat oven to 375°F. Line two large shallow baking pans with foil; set aside. Place squash in a very large bowl; drizzle with oil and the 2 tablespoons honey. Using your fingertips, rub the oil and honey into the squash pieces to coat evenly. Sprinkle with the ¼ teaspoon sea salt and the pepper. Arrange the squash pieces in a single layer in the prepared baking pans.
- Roast 30 to 45 minutes or until tender when pierced with a fork or a small, sharp knife, turning the pieces once or twice during roasting.
- Transfer squash to a serving platter or bowl. Sprinkle with fresh herbs and the ⅛ teaspoon sea salt. Drizzle with the 1 teaspoon honey. Serve warm.
- Tip: Cut each squash into pieces which take advantage of the shape of the squash. For example, cut acorn squash into half or quarter circles or slices and cut the neck of butternut squash into circles and then halve the circles and cut the rest of the butternut squash into wedges.