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Roasted Squash with Sea Salt and Local Honey

Recipe for October 9, 2011 

 

 

This is a super simple preparation for squash and honey is a key ingredient.  You might

 

use a variety of different types of squash or whatever is available at the market.

 

4 to 5 pounds of hard winter squash* in 2 varieties, such as butternut and kabocha

seeded (but not peeled) and cut into 1-inch slices or wedges, whichever shapes best and

what represents the original shape of the squash

2 tablespoons local honey*

1/4 cup extra-virgin olive oil

Sea salt and freshly ground black pepper

2 to 3 tablespoon chopped fresh herbs*, such as sage, rosemary, thyme, oregano, and marjoram

 

Preheat the oven to 375 degrees.

 

LIghtly drizzle the squash with the honey and oil in a large bowl.  Using your fingers, rub the honey and oil into the squash pieces to distribute evenly.  Sprinkle with salt and pepper.  Arrange the squash pieces, skin side down, on a baking sheet.

 

Bake the squash for 35 to 45 minutes, turning the pieces once or twice during the cooking, or until the squash is fork-tender when pierced with a fork or a small, sharp knife.

 

Transfer the squash to a serving platter or bowl.  Sprinkle with fresh herbs, a little more honey and a little sea salt.  Serve hot.

 

Serves 6 - 8

 

From Best of the Best Cookbook Recipes  – Food & wine books - 2011

 

*Ingredients can be found at the market