Ingredients
- 4 pounds squash (halved lengthwise and seeded, 2 large butternut squash, weight is a guestimate)
- 2 tablespoons honey
- 1 1/2 tablespoons butter
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- 2 tablespoons pecans, finely chopped (toasted)
- 1 tablespoon minced flat-leaf parsley (fresh)
How to Make
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Step 1: Preheat oven to 400°F.
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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.
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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.
We hope you enjoy this recipe!
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