Warm, colorful and slightly sweet, our recipe for roasted squash hits all the right notes for fall. Because this recipe doesn’t require peeling the squash, choose thin-skinned, small winter varieties, such as Acorn, Butternut, Carnival, Delicata, Sweet Dumpling and Uchiki Kuri.
Serves: 4-6
Difficulty: easy
Prep time: 15 min
Cook time: 40 min
Special tools: parchment paper
Ingredients
3 lb thin-skinned mixed winter squash, washed, seeded and cut into wedges
2 whole heads garlic
1/4 c olive oil
1 T brown sugar
1 t salt
1/2 t black pepper
1/4 c honey, warmed
10 sm thyme sprigs
Steps
Preheat oven to 350 degrees. Wash and seed squash by cutting into wedges or other desired shapes and scraping seeds out with a spoon. A paring knife works well for scraping Delicata rings. Slice off top of garlic cloves, removing any excess “skins.” Toss all with oil, sugar, salt and pepper. Place in a single layer, spaced apart, on a sheet pan lined with parchment paper.
Roast until softened and beginning to color around edges, approx. 30 min. Drizzle with honey, add thyme sprigs and finish cooking 10 min more, until honey begins to darken. Serve immediately. Excellent with roasted pork or chicken.
