For years I have seen the winter squash in the grocery store. I wished I liked them and wished I could figure out how to get my kids to eat them. On Facebook one day, my friend Tryna’s husband posted a picture of the raspberry basil butternut squash he had roasted for dinner. I love it when people post pictures of what they are making, I have gotten so many great dinner ideas. Maybe Dan will share his recipe with us? It looked amazing and was definitely not the traditional heavy butter, brown sugar and cinnamon type recipes you always see. I took his inspiration and adapted my own acorn squash recipe. Here goes…
Acorn Squash with Honey and Basil
1 Acorn Squash, cut squash in half lengthwise (from stem to end). Use a spoon to scoop out the seeds and stringy stuff in the center of each squash half. Score the insides of each half several times with a sharp knife. Slice flat bottom to underside of each half, so they don’t roll on the baking sheet.
½ cup of honey
¼ cup canola oil, or other light oil
1 Tbs minced fresh basil
½ tsp ground coriander
Kosher salt
cracked pepper
Preheat oven to 375 degrees
Whisk first four ingredients, place squash in baking pan, add about approximately 1/4-inch of water to the bottom of the baking pan so that the skins don’t burn and the squash doesn’t get dried out. Baste squash with honey mixture. Top with Kosher salt and cracked pepper. Reserve some of the mixture and baste the squash of few times during baking. Bake for 1 hour or until tender when flesh is poked with a fork. Remove from oven and let cool a little before serving. Spoon any honey sauce that has not already been absorbed by the squash over the exposed areas.
*if you happen to have a GE Advantium Oven, you do not need the water bath and you can cook these on the large baked potato setting, 4 potatoes, for only 10 minutes. I love my Advantium Oven!
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