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