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Honey Roasted Squash with Sage

Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings 6
Author Ricardo Cuisine

Ingredients

  • 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

Instructions

  1. With the rack in the middle position, preheat the oven to 200 °C (400 °F).
  2. Cut the Delicata squash into 2.5-cm (1-inch) thick slices and remove the seeds.
  3. 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.
  4. In a small saucepan, melt the butter and honey with the coriander seeds and cut up sage leaves.
  5. 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.
  6. Preheat the oven’s broiler. Continue cooking until the squash begins to brown.