Honey Butter Roasted Acorn Squash
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Place acorn squash on a baking sheet and coat evenly with honey butter and hazelnuts. Bake for 30-35 minutes, or until squash is fork tender. While squash is baking, whisk all of the dressing ingredients together in a small bowl.
Divide mixed greens between plates and top with honey-roasted acorn squash, hazelnuts and balsamic dressing. Place acorn squash on a baking sheet and coat evenly with honey butter and hazelnuts. Bake for 30-35 minutes, or until squash is fork tender.
While squash is baking, whisk all of the dressing ingredients together in a small bowl. Divide mixed greens between plates and top with honey-roasted acorn squash, hazelnuts and balsamic dressing. Spread acorn squash cubes onto prepared baking sheet and toss with 2 tablespoons olive oil.
Mix cinnamon, onion powder, cumin, 1/2 teaspoon salt, and 1/4 teaspoon black pepper in a small bowl; sprinkle spice mixture over squash cubes. Step 3 Bake on the center rack of preheated oven until squash. In this Roasted Squash Salad recipe, we are using our rich Buckwheat Honey.
Once you roast the Acorn Squash, serve it on top of your favorite salad of bitter greens, add a few pomegranate seeds, pecans and our very famous honey vinaigrette. How to make Roasted Squash Salad Gather all ingredients needed for this recipe. 1 teaspoon honey; 1 teaspoon dijon mustard; salt and pepper, to taste; Instructions. Preheat the oven to 400 degrees F. Assemble the acorn squash on a parchment paper lined baking sheet. Drizzle each slice with about 1/2 teaspoon of honey and season with salt and pepper.
Roast for about 35-40 minutes or until squash. Spread the squash slices on a baking sheet. Drizzle with 2 Tbs. of the olive oil, season with salt and pepper, and toss to evenly coat the squash.
Arrange in a single layer on the baking sheet. Drizzle the honey evenly over the squash. Cut the squash halves into quarters and place in a mixing bowl, leaving the skin on the squash sections.
Toss the squash with the olive oil, nutmeg, honey, and sage leaves. Lay the squash pieces. Cut each squash half crosswise into 2 (1-inch-thick) slices.
Combine 2 tablespoons honey, 4 teaspoons olive oil, black pepper, and 1/4 teaspoon salt in a large bowl. Add squash, and toss to coat. Place squash on a jelly-roll pan coated with cooking spray. Cut each squash half crosswise into 2 slices, each 1-inch thick.
Combine honey, olive oil, pepper and salt in a large bowl. Add squash, and toss to coat. Place squash on a jelly. Honeynut squash looks just like mini butternut squash, but on the inside you’ll find an even sweeter, deeper orange flesh.
This winter squash has only been available at farmers’ markets and in select grocery stores for a few years. If you see it, grab a few to try! This simple roasting method enhances the natural flavor of the squash.
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