Roasted Squash with Chiles and Honey Recipe

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Tasty side dish for Thanksgiving with a hint of spicy sweetness.
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Servings:
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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
Container: large rimmed baking sheet, small brush for basting
Directions
PREP
20 mins
COOK
1 hr
READY IN
1.25 hrs
  • Preheat oven to 400°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.
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