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Honey Roasted Butternut Squash

 

Ingredients

1 med   Butternut Squash

40g       Honey

20g       Butter (melted)

½ tsp    Coarse Salt

¼ tsp    Ground Black Pepper

15g       Chopped Pecans

 

Method:

Preheat oven to 375F. Halve the squash and remove the seeds. Cut into wedges, about 3cm thick - place into an ovenproof dish. Mix the melted butter and honey and brush half the mixture over the wedges of squash [reserve the other half]. Sprinkle the salt and pepper over the squash and bake for 30 minutes. Remove from the oven and turn the squash and add the chopped pecans. Bake for a further 15-25 minutes until caramelized on the thinner edges. Remove from the oven and drizzle the reserved mixture over the roasted squash and serve immediately.   

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