Oh how I love squash. Any kind, any way. This is an awesome side dish for Thanksgiving. I would also use it for squash risotto or for squash soup. I always use an ice cream scoop to scoop out the seeds.
Ingredients:
1 butternut squash, quartered
1 acorn squash, quartered
drizzle of olive oil
1/2 cup brown sugar
1/4 cup honey
2 TB rosemary, chopped
1/2 stick unsalted butter, melted
Directions:
Preheat oven to 350. Clean, scoop and rinse squash. Line a cookie sheet with foil. (shiny side DOWN) Place quartered squash on the cookie sheet, skin side down and drizzle with olive oil. Put about a half inch of water on the cookie sheet as well, it will help keep the squash moist. Bake at 350 for 20 minutes. While the squash is baking, make a paste with the honey, brown sugar, rosemary, and butter. Brush honey mixture on the squash (save a little for the end) and return to the oven to roast for another 30-40 minutes or until golden brown and gooey.
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