Even though Winter is ending, I still love eating any squash I can my hands on. They aren’t exactly Spring or Summer fare, but neither are the temperatures, so as long as it’s cold I’m going to figure out how to eat them in new, seasonal ways. Honey and olive oil are a natural pair for any dressing, but it turns out they work together well in this cooked recipe, too. The squash came out sweet and slightly fruity; if I closed my eyes I could almost imagine it weren’t 30 degrees outside.
Honey-Olive Oil Butternut Squash
- 1 butternut squash, halved and deseeded
- 3 tablespoons olive oil
- 3 tablespoons honey
- pinch of salt
Preheat your oven to 375 degrees. Roast the squash by itself for an hour until soft and tender.
Remove the squash from the oven and poke holes in the flesh. Pour on 1 1/2 tablespoons of the olive oil and honey on each side of the squash. Put it back in the oven and cook for another 30 minutes.
Pour off the excess liquid and serve hot with a pinch of salt on top.
I was impressed with how strong the flavors of honey and olive oil were even after cooking; they make the squash taste more Summery and less earthy, so it was a nice depart from plain butternut squash. And because it was olive oil and not butter, it felt light.