Roasted Butternut Squash with Chile Honey

March 1, 2017

 

 This has been a really strange winter.  Just 4 days ago it was 74 degrees, and today it is 30.  I wanted something warming and healthy for dinner and had a lovely organic butternut squash on hand and some Brussels sprouts.  This recipe for roasted butternut squash with Calabrian Chile honey works well with most winter squash and with most honey- so use what you have on hand. 

 

Roasted Butternut Squash

 

1 Butternut squash

2 Tbsp olive oil or melted butter

2 Tbsp Calabrian Chile honey, or honey of your choice

1 tsp Cinnamon

salt and pepper to taste

 

1- Preheat oven to 400 degrees

2- Line a baking sheet with parchment or aluminum foil (don't skip this step- squash juices plus honey equals a sticky mess!)

3- Halve the butternut squash lengthwise and scoop out the seeds and stringy bits.

4- In a small bowl, mix your olive oil or butter, honey, and cinnamon until blended.

5-Using a pastry brush or your fingers, rub the olive oil and honey mixture all over the cut sides of the squash.

6-Place squash on baking sheet, cut sides up, and bake for 30-35 min, until golden brown and the flesh is soft when pricked with a fork.

7-Before serving add salt and pepper to taste.  I usually cut the squash into smaller wedges and serve with caramelized Brussels sprouts (recipe coming soon!) and quinoa.

8- Enjoy!

 

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