Talley Farms Fresh Harvest


Winter Squash, Roasted

From MyRecipes.com


2 (1- to 2-lb.) acorn squash or      butternut squash
1/4 cup butter
2 tablespoons honey
1 teaspoon salt
1/4 teaspoon pepper


Preheat oven to 400°. Cut acorn squash in half lengthwise, and remove seeds. Place squash, cut sides up, on an aluminum foil-lined baking sheet. Microwave butter and honey at HIGH 1 minute or until melted; stir until blended. Brush cut sides of squash with butter mixture. Sprinkle with salt and pepper. Bake, uncovered, 1 hour or until tender; let stand 10 minutes. Cut into large pieces and serve.
Or:  Roasted Acorn Squash:  Cut acorn squash in half; remove and discard seeds. Cut squash into 1/2-inch slices. Proceed with recipe as directed, decreasing bake time to 45 minutes or until tender. Garnish with sage sprigs, if desired.  Prep: 10 min., Bake: 45 min.
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