Delicata Squash With Chestnut Honey Food

ROASTED DELICATA SQUASH WITH HOT HONEY

Steps:

• Combine honey, vinegar, red pepper flakes, thyme, smoked paprika, and salt in a small saucepan. Bring to a boil. Remove from heat and let cool to room temperature so flavors infuse, about 30 minutes.
• Meanwhile, preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
• Scrub delicata squash and pat dry. Cut into 1/2-inch rings. Scoop out seeds from the center of each ring. Toss rings with olive oil and arrange on the baking sheet. Season with 1/2 teaspoon salt.
• Roast in the preheated oven, flipping halfway through, until golden brown, about 30 minutes. Drizzle hot honey over squash.

DELICATA SQUASH WITH CHESTNUT HONEY

Steps:

• Preheat the oven to 375°F.
• Cut off the ends of each squash and split lengthwise. Scoop out the seeds with a spoon. Cut each half horizontally into 3/4- to 1-inch slices. The slices should resemble half-moons.
• Divide the olive oil between 2 sauté pans large enough to hold the squash in a single layer. Heat the pans over high heat until the oil is almost smoking. Brown the squash on both sides until deep golden brown, 3 to 4 minutes per side.
• Transfer the squash to paper towels to drain. While still hot, season with salt and pepper.
• Arrange the squash in a single layer in a small baking dish, drizzle with the honey, and dot with the butter. Bake for 15 to 20 minutes to finish cooking the squash and heat through.