Thursday, September 20, 2012
Honey Roasted Butternut Squash
The air is getting cooler, nicer temperatures, beautiful clean and blue skies... it's time to start our Fall season meals!
I made this recipe a few days ago for a group of women I work out with. I've got so many good reviews that I knew I had to post the recipe quickly!
So, here we go!
1 large butternut squash, peeled, seeds removed and diced
1 garlic head
2 Tbsp. olive oil
2 1/2 tablespoon of honey
1 teaspoon of kosher salt
1/2 teaspoon freshly ground black pepper
3 slices of bacon, chopped
5 sage leaves
Preheat oven to 400ºF. Make a cut on top of the garlic head (like a big slice), season with a generous pinch of salt, fresh ground black pepper and enough olive oil to cover the top, then wrap it in aluminum foil. Place the butternut squash and garlic head (wrapped) on a sheet pan in one layer. Toss with the olive oil, honey, salt and pepper and bake for 20 to 30 minutes, until the squash begins to brown, turning once during baking.
Sprinkle the bacon and sage leaves evenly over the butternut squash and continue to bake for another 20 to 30 minutes, until the squash looks caramelized. Unwrap the garlic head (it will be hot!) and squeeze the garlic cloves on top of the squash. Mix and re-season if necessary. Enjoy!
Source: Recipe Courtesy of Ina Garten - Adapted