This delicious Fall recipe was inspired by Chef David Guas, owner of Bayou Bakery, Coffee Bar & Eatery in Arlington, VA.

sage-honey-roasted-acorn-squash

Ingredients

  • 2 – acorn squashes
  • 1 cup plus 1 tablespoon – water
  • ¼ cup – Winter Park Sage Honey
  • ½ teaspoon – kosher salt

For Honey Butter:

  • ½ cup – unsalted butter
  • ½ cup – sage honey
  • 2 tablespoons – fresh sage leaves, chopped
  • Fleur de Sel or Maldon salt, to taste

Directions

  • Preheat the oven to 350 degrees.
  • Cut each acorn squash in half lengthwise and, using a metal spoon, scoop out and discard the seeds and any pulp.
  • Pour 1 cup of water into a 4-inch deep ovenproof pan; arrange each squash, cut side up, snugly on top.
  • In a small bowl stir together ¼ cup sage honey, 1 tablespoon of water and salt; brush the cut side of each squash with the honey solution, making sure that all of the honey solution is used.
  • Cover the pan tightly with foil and bake for 30 minutes.
  • While the squash is cooking, make the sage honey butter. Heat a 6-inch sauté pan over medium heat until hot; add the butter and swirl until foaming; cook until nutty brown in color.
  • Remove from the heat and immediately add ½ cup sage honey and the sage leaves, stirring well. Set aside.
  • Remove the foil from the squash and bake for another 15 minutes or until golden and tender when tested with the tip of a knife.
  • Transfer the squash to a serving platter and spoon the sage-honey butter on top, then sprinkle with Fleur de Sel or Maldon salt.

Serves 8

Sage Honey

 

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