Honey Glazed Butternut Squash Recipes

Steps:

• Preheat oven to 375°. In a large saucepan, heat honey and 1/2 teaspoon thyme, stirring occasionally, over low heat until fragrant, 3-4 minutes., Meanwhile, in a large microwave-safe dish, combine squash and water; microwave, covered, on high until squash is tender, 6-8 minutes. Drain. Add 1/4 cup olive oil, 1 teaspoon salt and 1 teaspoon pepper; toss to coat., On a flat surface, stack squash slices. Arrange stacks on their sides in a greased 9-in. square baking dish. (To make stacking easier, set baking dish on end; fill with squash stacks. When dish is full, return to original position.) Drizzle 3 tablespoons honey mixture over squash., Bake until squash is tender, 45-50 minutes. In a small skillet, heat remaining oil over medium heat. Add bread crumbs; toss with remaining thyme and remaining salt and pepper. Cook and stir until golden brown, about 5 minutes. Sprinkle over baked squash; if desired, drizzle with additional honey mixture.

Steps:

• Preheat the oven to 450˚ F. Put the squash in a foil-lined 9-by-13-inch baking dish and toss with the harissa, honey, olive oil, lemon, garlic, cumin and 1 teaspoon salt. Roast, tossing halfway through, until the squash is caramelized and tender, 50 to 60 minutes.
• Drizzle the squash with the vinegar and top with mint.

Steps:

• Preheat oven to 400 degrees F.
• In a large bowl combine all ingredients and mix to coat the squash.
• Place squash on a nonstick baking sheet or a baking sheet lined with foil. Bake until the squash is tender and brown about 30 to 35 minutes making sure to flip the squash after 15 minutes.

Steps:

• Preheat oven to 450°F. Line large baking sheet with foil. Spray with nonstick vegetable oil spray. Cut off both ends of each squash. Cut each squash crosswise into 4 rings. Scoop out seeds and discard. Place squash rings in single layer on prepared baking sheet. Cover baking sheet tightly with foil. Bake until squash begins to soften, about 15 minutes.
• Meanwhile, whisk next 5 ingredients in small bowl to blend. Remove foil from squash. Brush half of honey mixture over squash. Sprinkle with salt and pepper. Bake uncovered 10 minutes. Brush remaining honey mixture over squash; continue to bake until squash is brown, tender and glazed, about 10 minutes.

Steps:

• Heat oil in heavy large nonstick skillet over medium heat. Add squash; cover and cook until squash is just tender and beginning to color, stirring occasionally, about 12 minutes. Add honey; toss until squash is glazed. Season with salt and pepper.

Steps:

• Place squash in a lightly greased 13x9x2-inch baking pan.
• In a small bowl combine orange peel, orange juice, scallions, soy sauce, brown sugar, oil, and red pepper flakes.
• Drizzle over squash, tossing to coat.
• Roast, uncovered, in a 425*F. oven for 20-25 minutes or until squash is tender, stirring several times. Stir cubes again before serving.
• Place a toothpick in each squash cube, if using for appetizers. Serve warm.
• Makes about 48 appetizers.

Steps:

• Preheat oven to 400°F and adjust oven rack to upper-middle position and place baking sheet on rack to preheat.
• Divide squash in half lengthwise and remove seeds.
• Remove preheated baking sheet from oven and place squash halves on it cut side down.
• Return to oven immediately and roast until tender and flesh is easily pierced through skin with skewer, 40 to 50 minutes.
• Remove from oven and flip squash so cut side is up and set oven to broil.
• In small bowl, whisk together the butter and sugar. Brush butter mixture on squash, sprinkle with salt and pepper, and place under broiler until browned and crisp, about 5 minutes. Serve.
• VARIATION FOR SMALL WINTER SQUASH.
• Follow recipe above using 2 medium acorn, delicata, or sweet dumpling squash (1 to 1 ½ pounds each).
• Reduce roasting time to 20 to 30 minutes.
• Reduce butter and brown sugar to 3 tablespoons each.