I love autumn, the season when the leaves turn red and the farmer’s market close to me is abundant in winter squashes.
Butternut squash is available to buy for most of the year (in supermarkets), however some of the more unusual varieties of squash only appear at this time of the year. It is worth looking out for them in farmer’s markets and of course they taste fabulous roasted with honey (as are honey roasted carrots).
Honey roasted squash is a simple and easy to make side dish and below is a quick recipe.
The cooking is mostly hands-off, and the prep is easy!
- 2 large squashes (butternut is an easy one to find) , halved lengthwise and seeded
- 2 tablespoons honey
- Half a bulb of finely chopped garlic (or less if you don’t love garlic as much as me!)
- 1 1/2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 2 tablespoons finely chopped toasted almonds
- 1 tablespoon chopped fresh flat-leaf parsley
- Preheat oven to 200°
- Place squash halves, cut sides up, baking tray.
- Mix honey, garlic and oil in a bowl. Drizzle over the squash.
- Sprinkle squash with salt and pepper.
- Bake for 1 hour or until tender.