Roasted Butternut 'n' Honey

Photo by Michael Piazza / Styled by Catrine Kelty

I’ve always suspected butternut squash was a vegetable moonlighting as a dessert when no one’s looking. (Have you ever had squash souffle?) And this recipe does nothing to convince me otherwise. The glaze is so good you’ll be rubbing everything on your plate up against it. 

Serves 8

2 large butternut squash, halved lengthwise and seeded
2 tablespoons honey
1½ tablespoons butter
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
2 tablespoons finely chopped toasted pecans
1 tablespoon minced fresh flat-leaf parsley 

Preheat oven to 400°F.

Place halved squash pieces cut sides up on a foil-lined baking sheet. In a microwave-safe bowl, heat honey and butter on high for 25 seconds (or until butter melts). Stir to fully combine. Brush half of honey mixture over squash; reserve the rest. Sprinkle squash with salt and pepper. Bake at 400°F for 1 hour, or until tender.

Carefully place cooked squash, cut sides up, on cutting board. Halve squash lengthwise; cut each half crosswise into long narrow thirds. Place squash spears on a platter. Heat reserved honey-butter and drizzle mixture over squash; sprinkle with pecans and parsley. 

This recipe appeared in the Fall/Holiday 2020 issue as part of a larger story on the Business of Beekeeping.