Recipes - print - Roasted Squash with Chiles and Honey

Roasted Squash with Chiles and Honey - Recipe

Tasty side dish for Thanksgiving with a hint of spicy sweetness.
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Roasted Squash with Chiles and Honey Recipe
  • 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.
Prep Time: 20 minutes
Cook Time: 1 hour
Container: large rimmed baking sheet, small brush for basting
Servings: 6
-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