Honey-Glazed Winter Squash
Ingredients
- 2 medium winter squashes any variety, sliced in half with seeds removed
- 3 tablespoons extra-virgin olive oil
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
- 1/4 cup honey
- 1/4 cup orange juice
- 2 tablespoons unsalted butter
- 1 sprig sage leaves torn into pieces
- Crunchy seeded topping for garnish
Instructions
- Preheat oven to 350°. Slice the squash into ½-inch-thick quarter rounds.
- On an aluminum baking sheet with a lip, toss squash rounds in the olive oil, salt and pepper, and roast for 20 minutes or until just soft. Allow to cool slightly.
- Heat a sauté pan over medium-high heat, and add honey and orange juice. Allow to bubble and thicken, about 5 minutes.
- Finish with butter, and pour mixture over squash, tossing gently to coat.
- Set oven to broil. Return baking sheet to the oven, and broil on the lowest oven rack for 2–3 minutes, or until edges are charred and caramelized.
- Finish with sage leaves and crunchy seeded topping.
Notes
Coated in glossy, honeyed sauce, this vegetable dish is only a half step above candy-coated. Use any winter squash you’d like, preferably one with edible skin (like acorn or delicata).
Thanksgiving Tip: To make this dish in advance, slightly under-roast the squash the day before. Instead of broiling, finish the dish in a 425° oven for 10 minutes so the squash comes back up to temperature and caramelizes at the same time.