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