Honey Glazed Butternut Squash

Donna
Gold Post Medal for All Time! 555 Posts

Honey Glazed Butternut Squash on serving tray This pretty and yummy recipe is perfect to 'fancy up' a meal. It's savory but can be made sweeter if desired. Precut too!

Prep Time: 30 minutes

Cook Time: 1 hour

Ingredients:

1 medium butternut squash
4 Tbsp chopped pecans or favorite nuts
1/2 cup honey
4 Tbsp olive oil
2 Tbsp Dijon mustard
2 Tbsp finely chopped sage leaves
2 tsp chopped thyme
2 tsp salt
1 tsp ground black pepper

Steps:

Preheat over to 425 F. Cut butternut squash (carefully) in half lengthwise.

Scoop out the seeds to bake for future snack if desired.

Butternut Squash seeds spread on cookie sheet

Using vegetable peeler remove tough outer skin and the whitish layer beneath to show the pretty orange flesh.

Place both squash halves cut side down onto pan in the top third of the oven and bake about 30 minutes. Remove and let cool until you can safely handle it with bare fingers, about 5 minutes.

Meanwhile, mix together honey, oil, mustard, herbs, salt and pepper. Whisk until completely combined.

Move one half of squash to a cutting board and place two wooden utensils on either side of the squash. This will limit the knife from cutting all the way through the vegetable while you thinly slice it vertically. Do the same to the second half of the squash.

cutting Butternut Squash part way through

Brush 1/3 of the mixture onto the squash. I pushed the mix deep into the slits as possible.

brushing Honey Glaze on Butternut Squash

Add 1/4 cup water to the bottom of the pan and return to the oven for 20 more minutes. Repeat brushing with mixture again and add more water to the pan if it was evaporated and return to oven another 20 minutes.

Honey Glazed Butternut Squash in baking dish with water

Remove squash from oven and brush it with pan juices. sprinkle some of the nuts into the glaze you made and pour some along the top, then returning it to the over for 20 more minutes. Add more water if dry in the pan.

Remove from oven, spoon pan juices over squash, sprinkle with a little more fresh herbs or nuts if desired and a pinch of salt.

nuts added to baked Honey Glazed Butternut Squash

Transfer to plate and garnish in your own style to serve!

Honey Glazed Butternut Squash on serving tray

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attosa
Diamond Post Medal for All Time! 1,246 Posts

January 6, 20190 found this helpful

That looks awesome and I bet it tastes fabulous!

Donna
Gold Post Medal for All Time! 555 Posts

January 7, 20190 found this helpful

Thanks!
It does taste great and since we usually have plenty of them from our garden, I love new recipes for them!

lindapedersenhylka

January 8, 20190 found this helpful

This sounds delicious, I can't wait to try it. I use chopsticks when I make cuts like this. Thanks for sharing

Donna
Gold Post Medal for All Time! 555 Posts

January 9, 20190 found this helpful

Chopsticks to cut the veggie or as the guard so you dont cut all the way through?
You may need to cook it a lot more to be soft enough to cut thinly with chopsticks ( you MUST be better at chopsticks than me!)

If you mean you'll use them as side guards, be careful you don't cut right through the squash if you want it to stay intact to serve as a "log" Remember that you hollowed out the other side when you removed the seeds!

Good luck!!

achipichi

January 12, 20190 found this helpful

That looks very nice. Will try tomorrow, thank you.

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