Beekeeper's Roasted Butternut Squash
Recipe: #37000
May 22, 2021
Categories: Side Dishes, Squash, New England, Christmas, Sunday Dinner, Thanksgiving, Oven Bake, Vegetarian, Butter/Margarine, Kosher Dairy, more
"A delicious version of butternut squash."
Ingredients
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 by Step Method
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
No special items needed.