Sage Honey Roasted Acorn Squash

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

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

Buy Sage Honey now–supply is limited!