HONEY SPICED SQUASH BOWLS
Ingredients:
1 butternut squash, sliced in half lengthwise and seeds scraped out
1 acorn squash, sliced in half lengthwise and seeds scraped out
1 teaspoon ground cinnamon
1 teaspoon ground allspice
¼ teaspoon fine sea salt
4 tablespoons butter, unsalted
6 tablespoons organic honey, divided
1 orange, cut into wedges
Method:
- Take the cleaned halved squashes and place on a large metal baking sheet.
- In a small bowl, combine the cinnamon, allspice and salt and blend together. Dust or sprinkle on all the squash.
- Place one tablespoon of butter in the cavity of each squash.
- Drizzle each squash with one tablespoon of honey. Do not cover.
- Place squash in oven and set oven to Precision Cooking, Roasted Vegetables. Roast for 60 minutes.
- If your oven doesn’t have Precision Cooking modes, bake in a 400-degree oven for 60 minutes.
- Squeeze a wedge of fresh orange juice on each squash. Take a large spoon and start scooping/blending the tender squash (leaving in the natural ‘bowl’).
- Drizzle the scooped “bowls” with the remaining honey and squeeze out any remaining juice on to each.
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