Honey Roasted Squash
by Guest blogger: Kat Granger
of Seeds of IMBOLC
Listen to her podcast HERE
There’s no peeling required with this dish. Any leftover squash makes a great addition to any impromptu salad.(or tossed with rice or barley)
Servings: Serves 10–12
- 5 lbs (or whatever you have) winter squash (I love my Boston Marrow Squash)
- 1 piece (2 inches) ginger, peeled
- 1/4 cup honey (local, of course)
- 2+ tablespoons butter
- 1/2 teaspoon salt
- 1/4 cup water
Preheat oven to 450°, and position rack in middle of oven. Line a baking pan with foil. Then cut the cleaned squash into manageable chunks and transfer cut side up to the prepared pan. (Of course saving seeds for next season and to share!)
Thinly slice ginger and then slice again into thin matchsticks and set aside. In a small saucepan, stir together honey, butter, ginger and water. Cook over medium heat until mixture comes to a simmer. Brush over squash and drizzle any remaining mixture on top. Sprinkle salt over squash.
Bake 45 minutes to 1 hour, turning and basting squash every 10 to 15 minutes until fork-tender. (Add a few tablespoons of water to pan if it seems to be burning.)
Place squash on a serving dish and drizzle evenly with pan juices.
About this author:
Kat is a Master Gardener and creator of Seeds of IMBOLC, in Fergus, Ontario, Canada where she grows heirloom organic seeds and plants and is a grower for a larger organic seed group.
Kat has been featured on the TV show “Let’s Get Growing”, and in OMAFRA produce videos, spoken at Canada Blooms, the Pollination Guelph Symposium, and at Seedy Saturdays. She is an instructor with the Upper Grand District School District, hosts a monthly newsletter “Home on the Grange”, and enjoys sparking gardening addictions.
Kat is a member of Seeds of Diversity, Seed Savers Exchange, and the Ontario Biodynamic Society – plus a graduate of Seed School Online.
How to reach Kat: