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Honey-Roasted Squash

35

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

Source: Martha Stewart Living, November 2001

Ingredients

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

Directions

  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.

Reviews Add a comment

  • woodensandals
    24 NOV, 2010
    very easy, and tastes good (for squash anyway.) I substituted maple syrup for the honey and some non-butter butter to make it vegan.
    Reply