Hot Honey Glazed Winter Squash
Source: Naomi Webb, Foodwise Staff
Recipe Type: Appetizers and Sides | Seasons: Winter
This simple side dish is a delicious and seasonal way to hop on the hot honey trend. Serve with roasted meats and whole grain sides. Reserve any leftover honey for biscuits!
This recipe showcases winter squash as a part of Foodwise’s Seasonal Spotlight program, which shines a light on the best produce that California farms have to offer at our farmers markets. Join us for free samples, cooking demos, and festivals to celebrate a different peak-season produce item each month. See upcoming events.
Serves 2 to 4
INGREDIENTS
½ cup honey
1 1/2 teaspoon chili flakes
2 teaspoons apple cider vinegar
¼ teaspoon cayenne pepper
1-2 pounds thin-skinned winter squash (such as Acorn, Delicata, or Kabocha)
2 tablespoons olive oil
1 teaspoon salt
½ teaspoon black pepper
PREPARATION
- Preheat the oven to 425°F.
- In a small saucepan, toast the chili flakes over low heat until fragrant and toasty, about 30-45 seconds. Add the honey, cayenne pepper, and a pinch of salt.
- Simmer on low until the honey is hot, but not boiling, for about 5 minutes. Stir in the vinegar and set aside.
- Cut the squash in half and scoop out the seeds. Cut the squash again into half rings about 1“ thick.
- Toss to coat the squash with olive oil. Season with salt and pepper. Lay cut pieces evenly on a cookie sheet.
- Roast for 20 minutes until squash is soft and light golden brown, flipping over halfway through.
- Remove from the oven and brush thoroughly with the hot honey. Place back in oven for an additional 5 minutes to caramelize the honey.
- Remove from the oven and place on a serving platter. Drizzle with a little remaining honey.
