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Roasted Squash with Chiles and Honey Recipe

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Tasty side dish for Thanksgiving with a hint of spicy sweetness.

Roasted Squash with Chiles and Honey Recipe (+)

Directions

Preheat oven to 400Â°F.
Brush the tops and insides of the squash with 2 tablespoons of olive oil.
Place squash halves cut side up on a rimmed baking sheet.
Whisk 4 tablespoons of olive oil with the balsamic, honey, pepperoncini, thyme and salt.
Pour into each squash, dividing evenly.
Brush a small amount of the glaze up the sides of each squash.
Bake until the squash are tender and browned, approximately on hour, brushing occasionally with the glaze as it bakes.
Serve warm.

Container: large rimmed baking sheet, small brush for basting

Prep Time: 20 minutes

Cook Time: 1 hour

Serving Description: 1/2 squash

Servings: 6

Enter desired servings:

Ingredients

-		3 squash - butternut or acorn, halved and seeded
-		6 tablespoons olive oil
-		1/4 cup balsamic vinegar
-		3 tablespoons honey
-		2 tablespoons peperoncini - minced
-		3 teaspoons thyme
-		1 teaspoon salt

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