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.