Honey-Roasted Squash

We looked for small squash and served them cut in half. You may quarter larger squash if necessary. Using various types of squash makes for an attractive presentation.

  • Servings: 14
Honey-Roasted Squash

Source: Martha Stewart Living, November 2001


  • 8 squash, such as kabocha, acorn, delicata, and buttercup
  • 4 tablespoons unsalted butter
  • 3 tablespoons honey
  • 1 1/2 teaspoons thyme leaves


  1. Preheat oven to 450 degrees. Cut squash in half, and remove seeds using an ice-cream scoop or large spoon. Arrange them cut side up on a baking sheet.

  2. In a small saucepan, heat the butter, honey, and thyme over medium heat until melted and thoroughly combined. Using a pastry brush, coat the squash with butter mixture. Sprinkle with salt and pepper; roast for 30 to 35 minutes, until golden brown and tender.


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