Best Lemon Honey Braised Squash Recipes

SPICY HONEY-GLAZED BUTTERNUT SQUASH

Spicy Honey-Glazed Butternut Squash image

The combination of harissa, honey, lemon and cumin works incredibly well with butternut squash. Everything gets tossed together in the same pan and roasted until the squash is beautifully glazed.

Provided by Food Network Kitchen

Categories side-dish

Time 1h10m

Yield 4 to 6 servings

Number Of Ingredients 10

Ingredients

1 2-pound butternut squash, peeled, halved lengthwise, seeded and sliced into 1/2-inch-thick half-moons
3 tablespoons harissa paste
3 tablespoons honey
2 tablespoons extra-virgin olive oil
1/2 lemon, sliced
2 cloves garlic, smashed
1 teaspoon ground cumin
Kosher salt
2 teaspoons red wine vinegar
Torn fresh mint, for topping

Steps:

Preheat the oven to 450˚ F. Put the squash in a foil-lined 9-by-13-inch baking dish and toss with the harissa, honey, olive oil, lemon, garlic, cumin and 1 teaspoon salt. Roast, tossing halfway through, until the squash is caramelized and tender, 50 to 60 minutes.
Drizzle the squash with the vinegar and top with mint.

PRESSURE COOKER SQUASH WITH HONEY AND LEMONGRASS

Pressure Cooker Squash With Honey and Lemongrass image

This caramelized delicata squash purée, adapted from Nathan Myhrvold's multivolume "Modernist Cuisine: The Art and Science of Cooking," is prepared in a pressure cooker. Normally, a pressure cooker wouldn't get hot enough to caramelize anything. But, Mr. Myhrvold explained, if you create an alkaline environment with a sprinkle of baking soda, you can caramelize at a lower temperature. And the pressurized environment helps ingredients caramelize through and through, not just around the outside. This gives the squash an intense, nutty flavor, which is enhanced here with buckwheat honey and lemongrass.

Provided by Melissa Clark

Categories weekday, side dish

Time 35m

Yield 10 servings

Number Of Ingredients 6

Ingredients

4 tablespoons unsalted butter
1 1/2 pounds delicata squash, peeled, seeded and cut into 1/2-inch cubes (4 cups)
1/2 lemongrass stalk
1 teaspoon kosher salt
1/2 teaspoon baking soda
Buckwheat honey or other honey

Steps:

Melt butter in a pressure cooker. Stir in squash, lemongrass, salt and baking soda. Cover tightly with pressure cooker lid and cook at a gauge pressure of 1 bar (15 p.s.i.) for 20 minutes. Begin the timing after the pressure has been reached.
Depressurize the cooker according to the manufacturer's instructions.
Remove lemongrass. Blend the squash to a smooth purée. Season with honey to taste. Serve, or refrigerate and then reheat gently before serving.

LEMON-HONEY BRAISED SQUASH

Lemon-honey Braised Squash image

This makes a great side for chicken or beef, I loved with a baked steak and roasted potatoes. Points 2.

Provided by Dancer

Categories Lemon

Time 35m

Yield 1 1/2 cs.

Number Of Ingredients 8

Ingredients

1/4 cup chicken broth
2 tablespoons honey
2 tablespoons unsalted butter
1 lemon, juice of
1 pinch nutmeg
1 pinch red pepper flakes
salt
1/2 lb butternut squash, peeled,thinly sliced

Steps:

Bring broth, honey, butter, lemon juice, and seasonings to a simmer in a nonstick skillet over medium-high heat.
Add squash and toss to coat with sauce.
Reduce heat to medium and simmer, stirring occasionally, until squash is cooked and sauce is reduced and thickened, about 15 minutes.

Nutrition Facts : Calories 304.7, Fat 15.8, SaturatedFat 9.8, Cholesterol 40.7, Sodium 136.9, Carbohydrate 43.9, Fiber 3.3, Sugar 27.3, Protein 2.7

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