Beekeeper's Roasted Butternut Squash

8
Servings
15m
Prep Time
60m
Cook Time
1h 15m
Ready In


"A delicious version of butternut squash."

Original recipe yields 8 servings
OK

Nutritional

  • Serving Size: 1 (239.4 g)
  • Calories 138.4
  • Total Fat - 2.4 g
  • Saturated Fat - 1.4 g
  • Cholesterol - 5.7 mg
  • Sodium - 183.2 mg
  • Total Carbohydrate - 31.1 g
  • Dietary Fiber - 4.6 g
  • Sugars - 9.4 g
  • Protein - 2.4 g
  • Calcium - 111.5 mg
  • Iron - 1.7 mg
  • Vitamin C - 48.4 mg
  • Thiamin - 0.2 mg

Step 1

Preheat oven to 400°F.

Step 2

Place halved squash pieces cut sides up on a foil-lined baking sheet. In a microwave-safe bowl, heat honey and butter on high for 25 seconds (or until butter melts). Stir to fully combine. Brush half of honey mixture over squash; reserve the rest. Sprinkle squash with salt and pepper. Bake at 400°F for 1 hour, or until tender.

Step 3

Carefully place cooked squash, cut sides up, on cutting board. Halve squash lengthwise; cut each half crosswise into long narrow thirds. Place squash spears on a platter. Heat reserved honey-butter and drizzle mixture over squash; sprinkle with pecans and parsley.

Tips & Variations


No special items needed.

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