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Honey Kissed Acorn Squash

 

As I sit here writing, fall is upon us. Leaves are changing, the air has a briskness to it, and acorns are everywhere. However, you will not see this acorn falling from a tree – but you will see acorn squash in the markets this time of year, and it makes for a wonderful meal alone or served as an accompaniment to the main meal. The beauty of today's recipe is in how it can be prepared in the beginning of the da,y long before guests arrive or dinner is being served.

Ingredients:

  • Medium acorn squash, split in half, seeds and pulp removed. As a side note — reserve seeds and roast like pumpkin seeds.
  • 2-3 tablespoons olive oil
  • 2 tablespoons fresh thyme
  • Kosher salt and pepper to taste
  • 3 tablespoons honey

Preparation: (Preheat oven to 390 degrees)

Cut squash halves into rings or half moons and arrange on a baking sheet. Drizzle olive oil on each of the slices. Sprinkle thyme, salt and pepper, and place in the center of the oven for 30-40 minutes, until soft and brown on the edges.

At this point you can remove the sheet from the oven and move to the next step – or just cover loosely with foil and continue the next step 20 minutes before you are preparing to serve. Drizzle honey on each of the slices and return to the oven under the broiler, keeping a close eye, as the sugars from the honey will brown fairly quickly. Remove and serve immediately or at room temperature.

One of the things I love about this dish is the colors of fall that come out. The yellows, browns, and greens from the skin along with the savory taste of the squash really make this the fall dish that it is. The holidays are coming — serving this honey kissed acorn squash will take some the stress out of the day, guaranteed!

Wines to pair with acorn squash: Pinot Gris, Rosé, or a lighter-bodied Syrah.