This is a great harvest recipe that is easy to prepare. Not only is it a breeze to make, but it is also very good for you.
Just don’t tell the kids that it’s healthy! I promise, they will love this recipe! So, make extra because friends and family will go for seconds or thirds.
If desired, sprinkle the glazed squash with fresh grated Parmesan or Romano cheese. Serve it with a favorite soup, fresh warm bread and fresh garden salad.
- *3 acorn or butternut squash
- *4-5 shallots, diced
- *½ cup raw honey
- *½ cup balsamic or rice vinegar
- *1/3 cup olive oil or butter, melted
- *2 TBLS minced pepperoncini (optional)
- *2 teaspoons chopped fresh thyme (optional)
- * A pinch of ground coriander (optional)
- *1 teaspoon salt, to taste
- *1 teaspoon pepper, to taste
- Preheat oven to 400°F (204°C)
- Cut each squash in halves. Seed and gut with a spoon
- Arrange squash in oiled casserole baking dish with cut side up. Brush the sides with oil
- To make glaze, whisk oil, honey and vinegar in a bowl
- Brush glaze over the top of each squash. Leave excess glaze in the hollows of the squash
- Sprinkle each squash halve with desired spices and seasonings
- Sprinkle each squash evenly with shallots. You can also place the shallots in the center of each squash for a nice display
- Add around ½ cup filtered watered to the baking dish. Be careful not to pour the water onto the squash. This will steam the squash and keep it moist and prevent burning
- Bake squash until tender and brown, about 45 minutes. Brush cut surfaces every 15 minutes with glaze in squash hollows to prevent drying out. You can also cover the baking dish with foil; this will keep the squash moist and cooks it faster.
- Timing Help: You can bake the squash for 45 minutes earlier in the day. Prior to wanting to serve, bake around 20 minutes.
- Diet Type: Vegetarian
- Diet Tags: Low Calorie, Reduced Fat, High Protein
Looking for a New Baking Dish?
How about a Nice Serving Platter?