Honey-Roasted Butternut Squash

Name: Honey-Roasted Butternut Squash
Total time: 1 min
Ingredients: 2 large butternut squash, halved lengthwise and seeded (about 4 pounds); 2 tablespoons honey; 1 ½ 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

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Total: 1 hours, 12 minutes

Servings: 5.5

Cost: $5.13 /serving

Author : Maureen Callahan

Ingredients

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2 large butternut squash, halved lengthwise and seeded (about 4 pounds)2 tablespoons honey1 ½ tablespoons butter½ teaspoon kosher salt¼ teaspoon freshly ground black pepper2 tablespoons finely chopped toasted pecans1 tablespoon minced fresh flat-leaf parsley

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Instructions

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Step 1

Preheat oven to 400°.

Step 2

Place squash halves, cut sides up, on a foil-lined baking sheet. Place honey and butter in a microwave-safe bowl. Microwave at HIGH 30 seconds or until butter melts; stir to combine. Brush half of honey mixture over cut sides of squash; reserve remaining honey mixture. Sprinkle squash with salt and pepper. Bake at 400° for 1 hour or until tender.

Step 3

Carefully place squash, cut sides up, on cutting board. Halve squash lengthwise; cut each half crosswise into thirds. Place squash on a platter. Heat reserved butter mixture in microwave at HIGH 20 seconds. Drizzle remaining butter mixture over squash; sprinkle evenly with pecans and parsley.