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
Ingredients:
- 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.
Well, you KNOW I love this. Squash lovers, unite!
Could this look any better?
Obviously, no.
honey and oil? what could possibly be bad? certainly not the squash.
Wow what an awesome idea Evan! I actually have a butternut squash at home waiting to be eaten… 🙂
Mm, this looks great!! I love butternut squash!
oh god- major YUM!!!
I love butternut squash. I’m sure it’ delicious with honey!
Simple but brilliant flavor pairings! I love it!
love it!
when i make squash like this i add dijon mustard and ginger to my maple/honey and butter…and it’s a great flavor combo.
Um…. YUM!! This looks amazing! What a great combo! I could pretty much eat roasted butternut squash every day.
Honey and Olive Oil! I never would have thought of that! YUM!!! 😀
I am OBSESSED with squash. Why, oh why does it have to be a seasonal vegetable? Not that that stops me from eating it year round 🙂
Oh-ho, it’s like you see into my brain! I just bought butternut squash for the first time in years!
Your description (“because it was olive oil and not butter, it felt light”) and the last photo totally hit the spot for me! Now I need some butternut squash!
YUM! I might try this with the acorn squash that I have on my counter right now.
GORGEOUS! Nice and non-fussy with just four ingredients. We dont get butternut squash, but these do look like our baby-sized pumpkins.
Eek! Squash. I am having a love affair with it – from Butternut to Acorn to Spaghetti. But especially acorn and Butternut roasted – with the skin on. I don’t understand why people peel it – the skin gets either burnt or soft and love it both ways really.
Between sweet potatoes and Butternut I am going to turn orange! They should bottle this stuff as self-tanner…although I’d rather not look like Snooki…
Is winter ending?!?!??! 🙂 I’m a bit fan of roasted squash and this recipe sounds great!
wow, really? just plain like that? i love your shot with the squash sliced horizontally, it reminds me of potato. and makes me really want to make this!!! thanks for sharing. cheers.
This is a fabulous recipe, and I have a butternut that is begging to be made this way. Interesting on the summery vs earthy vibe.
Is it abnormal for me to already be sad about the end of squash season?! I tried a kabocha squash for the first time yesterday and loved it too.
There is a butternut on my counter begging to be a guinea pig for this recipe today. 🙂
This is a great way to have squash.
oh my gosh, this sounds ammmmmazing!!! Simple but insanely delicious.
I have come up with endless ways to dress this beautiful squash but never thought of using some honey… thank you for sharing!
Honey is my absolute favorite sweetener! A great touch for this squash. I agree, even though winter is on it’s way out, I’ll always have room in my heart and stomach for some delicious winter squash 🙂