It wasn't until recently, that I fell in love with squash. Mom never really made squash growing up and the few times I did have it, it was so bland and mushy, that I really thought that was the way they were suppose to taste. While working with Hubby, he often made squash during Thanksgiving, as one of the side dishes to go with the meal. Everyone kept raving about it, and asking if I had tried Hubby's squash. I reluctantly tried it and fell in love! It wasn't bland at all, he had transformed what I remembered into something so wonderful and full of flavour. Still to this day, it remains one of my favourites that he makes and I request it often.
Last year, I tried a recipe for butternut squash which included honey and thyme and once again I fell in love with the flavour. The combination of sweet and savoury, really paired well, with the squash. So, the other night, I decided to roast some Acorn squash and incorporate honey and thyme. Let me tell you, the sweetness of the caramelized squash, honey and thyme was fabulous. I could have eaten the whole squash to myself, but decided to share. This is so simple to make, but is so delicious. Who wouldn't be impressed?
Roasted Acorn Squash with Honey and Thyme
1 Acorn squash, cut into 12 pieces
2 Tbs salted butter, melted
1/4 C honey
1/2 tsp fresh thyme, chopped
fresh cracked pepper
Preheat oven to 400 degree.
Cut the acorn squash in half and cut each half into 3 wedges. Cut each wedge in half and set aside.
In a small bowl, melt the butter. Add the honey and stir well. Place squash into a baking dish and drizzle with honey/butter mixture. Sprinkle with thyme and fresh ground pepper, and toss to coat.
Bake for 20-30 minutes, basting with juices occasionally, until squash is tender.
This post linked to
Hearth and Soul
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