We are happy to bring you our ninth recipe in the series Recipes from the Roulant! These monthly recipes allow you to get to know the different activities of our organization.
With this Roasted Delicata squash recipe, we are highlighting the activities of the Roulant’s beekeeping collective. The collective harvested their honey this past Sunday and you can expect it to be available for purchase in our General store shortly.
To learn more about the Roulant’s different collectives and to get involved, check our website!
Don’t forget that you can pick up many of the ingredients needed for this recipe at our twice-weekly farmers markets taking place Tuesdays and Thursdays (4-7pm) until late October.
Honey Roasted Squash with Sage
- 6 Delicata squash
- 3 tablespoons (45 ml) butter
- 3 tablespoons (45 ml) honey
- 2 teaspoons (10 ml) coriander seeds, crushed
- 2 tablespoons (30 ml) shelled pumpkin seeds
- 2 tablespoons (30 ml) chopped sage leaves
- Salt and pepper
With the rack in the middle position, preheat the oven to 200 °C (400 °F).
Cut the Delicata squash into 2.5-cm (1-inch) thick slices and remove the seeds.
Remove the seeds from the squash and cut into 2.5-cm (1-inch) thick wedges. Scatter the squash on a large baking sheet. Set aside.
In a small saucepan, melt the butter and honey with the coriander seeds and cut up sage leaves.
Brush the squash with the butter mixture. Season with salt and pepper. Bake for about 45 minutes. Remove from the oven and sprinkle with the pumpkin seed.
Preheat the oven’s broiler. Continue cooking until the squash begins to brown.