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Honey Roasted Butternut Squash

I will be SO glad when this damn election is over with, I cannot even begin to tell you.

And that’s enough of that.

I didn’t post last Friday or yesterday when it’s been my habit for, well, forever to post 5 days a week, but I just don’t have much to say right now.  Well, that’s not true – I have things to say (I certainly don’t live in a vacuum) but none of it is really fit for this venue.  Lots and lots of unbloggable going on these days.

Ah, well.

At any rate, the cooking hasn’t stopped, I’m happy to report; I’m not sure it ever will, unless the day comes I can’t stand in front of the stove and wield a spatula.  Last night I made another pork shoulder in the slow cooker – this one with apples instead of peaches (holy cow, it was good) – some sautèed zucchini, and this.

It was Fall on a plate, y’all.

This was a really nice preparation of butternut squash, and a great alternative to roasting it whole or mashing it.  The cubes caramelized beautifully, and it was – rather surprisingly – not overly sweet at all.  It must have been the addition of the fresh sage, kosher sea salt and freshly ground black pepper.

All in all, an easy and delicious dish for Autumn that would go well with chicken or beef, too.

Honey Roasted Butternut Squash

Honey Roasted Butternut Squash

5.0 from 1 reviews
Honey Roasted Butternut Squash
 
Serves: 4
Ingredients
  • 1 pound butternut squash, peeled, seeded and cut into 1" cubes
  • 1 1/2 tablespoons ghee or butter, melted
  • 1 1/2 tablespoons honey
  • 3 tablespoons fresh sage, thinly sliced
  • salt and freshly-ground black pepper
Instructions
  1. Preheat oven to 425 F. Line a shallow-rimmed baking sheet with aluminum foil and lightly coat with olive oil.
  2. In a large bowl, toss together the squash, melted ghee or butter, honey and sage until the squash is evenly coated. Spread on the prepared baking sheet; sprinkle with salt and pepper.
  3. Roast the squash for 30 minutes, stirring every 10 minutes, until it is tender and caramelized. Taste and season with additional salt and pepper, if needed, before serving.
  4. Nutrition (per serving): 114 calories, 4.5g total fat, 11.5mg cholesterol, 5.5mg sodium, 408mg potassium, 19.9g carbohydrates, 2.3g fiber, 9g sugar, 1.2g protein

 


9 comments

K Ann says:

This looks fabulous! It’s on my list of recipes to try this weekend. I haven’t used sage with squash before. I usually use freshly grated ginger. If you haven’t tried ginger, I think you’d like it. Thanks for all the great recipes and photos.

Agreed about the election. Why do they even debate… there’s so little difference between them.

Honey on butternut sounds awesome! I have had maple syrup with it my entire life, but never honey. Sounds deeelish.

Lisa says:

And for the truly time-pressed, Whole Foods sells cubed raw butternut squash:).

Alex says:

Yum yum yum! Roast any vegetable, and it’s magical, but squash (and sweet potatoes) are the true winners for me!

Oh yum! This sounds so good! I’m hungry. I need to have breakfast BEFORE reading your blog.
I woke up to a much cooler morning today – whee hee!! Finally!
It is *only* going to be in the 80′s today.
Time to start fall cooking! : )

I thoroughly enjoyed the debate because I had twitter up and saw things like “Someone call Big Bird. Make sure he’s OK.” I personally can’t wait for the VP debates …I predict it’s gonna be the funniest thing on TV in a long time. But then again, I’m easily humored!

About the recipe – what Be said.

Sorry about all of the unbloggable…if I can do anything for you Jan, pls let me know!

That just LOOKS like Fall. Oh my, and I’m sending big hugs and kisses to you.

[...] food (we contributed Hawaiian Pulled Pork with fresh Mango Salsa–recipe to come–and Honey Roasted Butternut Squash. Odd choice I know, but it’s my friend’s favorite!). The weather was perfect, not too [...]

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