Best Roasted Acorn Squash And Honey Recipes

Roasted Acorn Squash and Honey image

Provided by Art Smith

Number Of Ingredients 6

2 acorn squash (about 1 pound each)
2 tablespoons extra-virgin olive oil
1/4 teaspoon grated fresh nutmeg
2 tablespoons honey
8 sage leaves, chopped
Salt and freshly ground black pepper

Steps:

Preheat the oven to 350°F. Split the squash in half and scrape out the seeds with a spoon. 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 sides down, on a baking sheet. Bake for 30 to 40 minutes or until the squash flesh begins to turn golden brown and is tender. Season the squash with salt and pepper.
Arrange the squash on a serving platter.

Balsamic-Roasted Acorn Squash with Hot Chiles and Honey image

Number Of Ingredients 7

3 acorn squash, halved lengthwise, seeded
6 tablespoons olive oil
1/4 cup balsamic vinegar
3 tablespoons honey
2 tablespoons minced peperoncini
2 teaspoons chopped fresh thyme
1 teaspoon salt

Steps:

Preheat oven to 400°F. Place acorn squash halves, cut side up, on rimmed baking sheet. Brush both sides with 2 tablespoons oil. Whisk 4 tablespoons oil with remaining ingredients in bowl; divide glaze among hollows of squash halves. Brush glaze over cut surfaces, leaving excess glaze in squash hollows. Bake until squash are very tender and brown, brushing cut surfaces every 15 minutes with glaze in squash hollows, about 1 hour.