Honey Roasted Squash Food

ROASTED HONEYNUT SQUASH

Steps:

• Set the oven rack to the center position and preheat to 400ºF (204ºC).
• Wash and thoroughly dry the honeynut squash. Place the squash on a sturdy cutting board. Use a sharp chef's knife to trim the stem and bottom.
• Starting at the larger side of the squash, carefully cut in half lengthwise, using small rocking motions. Use a spoon to remove the seeds. Peel the skin off of each squash half.
• Place the squash cut-side down on the cutting board. Place two chopsticks or spoon handles on each side. Carefully cut ⅛-inch thick slices down the squash's length, making sure not to cut all the way through. This process creates a Hasselback appearance. Repeat with the remaining squash.
• Line a large baking sheet with foil. Lightly grease the foil with olive oil, use a paper towel to spread evenly.
• Place the squash cut-side down on the sheet pan. Evenly brush the flesh with 1 tablespoon of olive oil. Season with salt and pepper. Roast for 20 minutes, then remove from the oven.
• In a small bowl, melt the butter. Whisk in the maple syrup, cinnamon, nutmeg, and ginger. Gently brush about half of the mixture over each squash. Bake for 5 minutes.
• Brush the squash with the remaining mixture. Roast until squash is fork-tender, and the glaze sticks to the surface, about 5 to 10 minutes. Garnish with chopped walnuts and thyme.

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.

ROASTED HONEY CINNAMON ACORN SQUASH

Steps:

• Preheat oven to 450 degrees F (230 degrees C). Cover a baking sheet with aluminum foil and spray with nonstick cooking spray.
• Place acorn squash slices, olive oil, salt, and pepper in a large bowl and toss to cover all the slices evenly. Place slices in a single layer on the prepared baking sheet and drizzle with honey and cinnamon.
• Bake in the preheated oven for 20 minutes. Turn each slice carefully. Continue baking until tender and well browned, about 10 minutes more. Move slices onto a serving plate and sprinkle with blue cheese, green onions, and almonds.

ROASTED HONEY CINNAMON BUTTERNUT SQUASH RECIPE

Steps:

• Preheat oven to 425 degrees F.
• Spray a large baking sheet with non-stick cooking spray and set aside (I also lined my baking sheet with aluminum foil for easy clean up).
• In a large bowl, toss squash with olive oil, honey, and cinnamon until all pieces of squash are lightly coated.
• Spread squash in a single layer on the baking sheet (if you need to use two sheets to make it, be sure they are all in a single layer. If there is any overlap, the squash will steam instead of roast and we are going for that caramelized outside).
• Roast in pre-heated oven for about 40 minutes or until squash reaches desired tenderness.
• Top with salt and pepper and serve.

ROASTED ACORN SQUASH AND HONEY

Steps:

• Preheat the oven to 350°F. Split the squash in half and scrape out the seeds with a spoon. Cut the squash halves into quarters and place in a mixing bowl, leaving the skin on the squash sections. Toss the squash with the olive oil, nutmeg, honey, and sage leaves. Lay the squash pieces, cut sides down, on a baking sheet. Bake for 30 to 40 minutes or until the squash flesh begins to turn golden brown and is tender. Season the squash with salt and pepper.
• Arrange the squash on a serving platter.

HONEY ROASTED BUTTERNUT SQUASH WITH APPLES & PECANS

Steps:

• Preheat oven to 400 degrees. Place cubed squash and apple in an 8'x8' baking dish. Add 2 tablespoons water and roast uncovered, stirring occasionally for 20 minutes, or until almost cooked through.
• Meanwhile, in a small bowl, combine butter, honey, pecans, nutmeg, and cinnamon.
• Remove squash from oven, and pour honey mixture over squash. Stir lightly to coat.
• Return to the oven for another 10 minutes, or until cooked through. Remove from oven and serve.

HONEY-ROASTED SQUASH

Steps:

• 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.
• 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.

SPICY HONEY-GLAZED BUTTERNUT SQUASH

Steps:

• Preheat the oven to 450˚ F. Put the squash in a foil-lined 9-by-13-inch baking dish and toss with the harissa, honey, olive oil, lemon, garlic, cumin and 1 teaspoon salt. Roast, tossing halfway through, until the squash is caramelized and tender, 50 to 60 minutes.
• Drizzle the squash with the vinegar and top with mint.

HONEY & BLACK PEPPER PARTRIDGE WITH ROASTED SQUASH

Steps:

• Cut the backbone out of one of the partridges using a strong pair of kitchen scissors or poultry shears. Turn the bird over, then use your bodyweight and press down on the middle of the breast with the heel of your hand, until the partridge flattens out. Repeat.
• Heat a little oil in a large non-stick pan. Season the birds with salt and pepper, then brown them quickly - 2 at a time - in the pan. Lift out, and set aside.
• Mix the cider with the honey, reserve one-third of the mix, then tip the rest into the pan to deglaze. Stir in the stock, then reduce the liquid down for 5 mins or until you have a syrupy sauce. Season to taste.
• Heat oven to 220C/200C fan/gas 7. Pop the squash into a mixing bowl, toss with most of the thyme, seasoning, a little of the reserved cider mix and 1 tbsp olive oil. Tip onto a non-stick baking tray, then roast for 30 mins.
• Now toss the partridges in what's left of the cider mix. Grind lots of black pepper over and scatter with a good sprinkling of salt. Nestle the partridges amongst the squash, breast-side up. Sprinkle with a little more thyme. Roast for 15 mins, then remove the birds and let them rest. Turn off the oven and keep the squash warm. Cut the birds into quarters and serve on top of a pile of squash. Drizzle around a little of the sauce and scatter with a little thyme, to serve.

HONEY ROASTED SQUASH RINGS

Steps:

• Whisk first 5 ingredients together in a large bowl.
• Halve each squash crosswise, peel & scoop out seeds.
• Cut into 1 inch thick rings & toss in honey mixture until well coated.
• At this point, you can cover & refrigerate for up to 6 hours.
• Arrange squash rings on a greased, foil lined, rimmed baking sheet & drizzle with honey mixture.
• Bake in preheated 350F oven, turning once & basting with liquid, until tender & golden- about 30 to 40 minutes.

HONEY BUTTER ROASTED ACORN SQUASH

Steps:

• Preheat oven to 400°F. Line a large pan with parchment paper.
• Cut acorn squash in half lengthwise and scoop out the seeds.
• Brush squash with olive oil and season with salt and pepper. Place face down in a baking dish and cook for 15 minutes.
• While the squash is cooking, melt the butter, honey, and cinnamon in the microwave.
• Once done, remove the squash from the oven and flip them over, brushing them with the butter mixture and cooking for another 15 minutes.
• Garnish with fresh herbs if desired.