Honey-Roasted Butternut Squash
Recipe: #39104
July 10, 2022
Categories: Side Dishes, Squash, Southern, Thanksgiving, Oven Roast, Low Carbohydrate, No Eggs, Vegetarian, more
"Simple to make and mostly hands off cooking. Serve in large pieces to take advantage of the honey butter drizzle."
Original is 8 servings
Ingredients
Nutritional
- Serving Size: 1 (69.3 g)
- Calories 443.3
- Total Fat - 48.2 g
- Saturated Fat - 30.5 g
- Cholesterol - 127.7 mg
- Sodium - 579.3 mg
- Total Carbohydrate - 4.7 g
- Dietary Fiber - 0.1 g
- Sugars - 4.5 g
- Protein - 0.6 g
- Calcium - 16.2 mg
- Iron - 0.1 mg
- Vitamin C - 0.8 mg
- Thiamin - 0 mg
Step by Step Method
Step 1
Preheat the oven to 400°.
Step 2
Place the squash halves, cut sides up, on a foil-lined baking sheet.
Step 3
Place the honey and butter in a microwave safe bowl. Microwave at high for 30 seconds or until the butter melts. Stir to combine.
Step 4
Brush half of the honey mixture on the cut sides of the squash. Reserve the remaining honey mixture. Sprinkle squash with salt and pepper. Bake at 400° for 1 hour or until the squash is tender.
Step 5
Carefully place the squash, cut sides up, on a cutting board. Half the squash lengthwise; cut each half crosswise into thirds. Place the squash on a platter.
Step 6
Heat the reserved honey butter in the microwave for 20 seconds. Drizzle the butter mixture over the squash and sprinle evenly with pecans and parsley.
Tips
No special items needed.
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