Honey Lemon Winter Squash
Servings: 3
Ingredients
- 1 2 to 3 pound Butternut or other smooth-skinned winter squash
- 3 tablespoons olive or avocado oil
- 1 & 1/4 teaspoons kosher salt [divided]
- About 8 grinds fresh black pepper [1/2 teaspoon ground]
The Glaze
- 1 lemon
- 1/4 cup honey
Instructions
- Set the oven to preheat to
400 °F - Line a heavy sheet pan with parchment paper for easier cleanup.
- Peel the squash [see above for a link to a good peeler]
- Cut the squash into 1 to 1 & 1/2 cubes. [cut the squash in half and discard the seeds]
- Spread squash cubes on the sheet pan. Drizzle the oil over the cubes, and stir around to get them somewhat evenly coated. Sprinkle with 1 teaspoon of the salt, and the pepper.
- Place in the preheated oven for around 40 minutes, [check after 30 minutes, and stir gently for even cooking] until the cubes are soft [a knife inserted should not feel any resistance], and a bit browned here and there.
- Using a 1-cup measuring cup, or a bowl, combine the honey, lemon zest and juice, and the remaining 1/4 teaspoon of salt.
- When the squash is done, drizzle the glaze ingredients evenly, and gently stir to get the squash evenly coated.
- Return to oven and roast an additional 20. You do want to keep an eye on it, making sure it doesn't burn because every oven is different.
- Serve as a side dish, making sure to get all of the glaze on the squash cubes.
Notes
You can store leftovers, tightly covered, in the refrigerator for several days.