Side dishAutumn
Honey and lemon roasted squash
Squash roasted in big wedges and caramelised with lemon and thyme. A side for meat, or with cinnamon, a dessert.
- Prep:
- 10 min
- Baking/cooking:
- 40 min
- Serves:
- 4–6 servings
The honey we recommend for this recipe: Chestnut honey
Its slightly bitter, bold flavour balances the sweetness of the squash, and in autumn, the roasting season, it's right at hand. You'll need about 60 g of honey.
For a different flavour: Acacia honey – makes it milder and sweeter; sprinkled with cinnamon as a dessert, children love it too.
Ingredients
- 1.5 kgsquash (butternut, or the Hungarian 'nagydobosi' pumpkin)
- 60 ghoney (about 3 tbsp)(Chestnut honey)
- 2 tbspolive oil or melted butter
- 1lemon
- a few sprigsfresh thyme
- 1 pinchsalt
- a handfultoasted pumpkin seeds, and a little feta for serving if you have it
Want to make one of your own sugar recipes with honey? Sugar-to-honey converter
Method
- 1
Cut the squash into big, rustic wedges. You can leave the skin and seeds on – they come away easily after roasting.
- 2
Place on a baking tray lined with baking paper, drizzle with the oil, and sprinkle with salt and thyme.
- 3
Roast at 200 °C for 20 minutes.
- 4
Drizzle over the honey, squeeze over the lemon juice, put the squeezed lemon pieces next to the squash, and roast for another 15–20 minutes.
- 5
Serve with toasted pumpkin seeds and, if you like, crumbled feta.
In our guides: The beekeeping year: what does a beekeeper do from January to December?, A guide to honey varieties: from acacia to honeydew honey, Are bees really dying out? Pollination and bee protection, by the facts
Oszd meg, ha tetszik
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