From Our Recipe Box: Roasted Heirloom Squash with Sea Salt and Local Honey
While many of us are planning menus and getting excited for our favorite feast, the everyday reality for millions is that fruits and vegetables are simply too expensive to afford. Right now, the USDA is doubling gifts to Wholesome Wave so we can double consumer buying power for fruits and vegetables.
Roasted Heirloom Squash with Sea Salt and Local Honey
Squash takes just about any kind of heat. When you cook it as I do here, the flesh dehydrates a little and turns meaty, so all it needs is a little drizzle of honey and a sprinkle of salt. Squash is forgiving no matter how you cook it, but only if you start with a good specimen. If you prefer,cook it to the texture you like best, and don't follow a prescribed time.
Serves 6 to 8
4-5 pounds hard winter squash in 2 varieties, such as butternut and kabocha, seeded (but not peeled) and cut into 1" slices or wedges, whichever shape best represents the original shape of the squash
2 tablespoons local honey
1/4 cup extra-virgin olive oil
Sea salt and freshly ground black pepper
2-3 tablespoons chopped fresh herbs, such as sage, rosemary, thyme, oregano, and marjoram
Preheat the oven to 375°F.
Lightly drizzle the squash with the honey and oil in a large bowl. Using your fingers, rub the honey and oil into the squash pieces to distribute evenly. Sprinkle with salt and pepper. Arrange the squash pieces, skin side down, on a baking sheet.
Bake the squash for 35 to 45 minutes, turning the pieces once or twice during cooking, or until the squash is fork-tender when pierced with a fork or a small, sharp knife.
Transfer the squash to a serving platter or bowl. Sprinkle with the fresh herbs, a little more honey, and a little sea salt. Serve hot.