With Thanksgiving just a day away, we wanted to share with you this fun, healthy roasted butternut squash recipe from Melissa Stewart of Now You’re Cooking to add to your holiday spread.
Roasted Butternut Squash with Browned Butter-Honey
Melissa Stewart is a CIA (Culinary Institute of America) trained chef who partners with us on clinic days to offer free cooking demos that teach our patients and staff healthy new recipes we can incorporate into our weekly menus. Today, we wanted to share her Thanksgiving side dish recipe with you. Enjoy!
- 1 butternut squash, peeled, seeded and cubed
- Olive oil, salt and pepper
- 3 Tbs. butter
- 1 ½ Tbs. honey
- ¼ tsp. cayenne
- Chopped fresh mint, for finishing (optional)
To roast butternut squash: Preheat a foil-lined baking sheet in a 450F oven. Toss squash with a little oil, salt and pepper and transfer to sheet pan. Roast until softened and lightly caramelized, 20 to 25 minutes.
In a medium small fry pan over medium to medium-high heat, warm butter and bring to a simmer. Once butter starts foaming, cook, stirring frequently, until butter solids begin to turn golden brown, 3 to 5 minutes. Transfer to a bowl and whisk in honey and cayenne. Drizzle over warm squash and finish with a little freshly chopped mint. Serves 4 to 6.