Pumpkin spice and honey roasted squash

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Fall cliché : squash. In all shapes and tastes, they are absolutely perfect to cook with. Throw it in the oven with spices, add some poultry and dinner is served! I served mine with chicken, yummy.

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If the skin of your squash is quite thin, don’t even bother peel it. I didn’t with my red kuri squash and it was fine! If it is on the thicker side you might want to peel it first but it is a question of taste.

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Spices wise, I kept it simple. Pumpkin spice because what’s more seasonal than that, really? And honey because a little sweetness makes this dish pretty much bomb.
I tried a more savory blend with thyme, salt, pepper, garlic and parsley. It was good too, choose your combo and massage your squash with it and done!

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Pumpkin spice and honey roasted squash (2-3 servings) :

  • 1 squash (butternut, acorn…Etc.)
  • 2 tbsp honey
  • 1/2 tbsp pumpkin spice
  • Olive oil
  • Salt and pepper

Preheat the oven at 200°C (390°F).

Wash your squash and cut it.

On a baking sheet lined with parchment paper, put your squash. Add oil, spices and honey. Season with salt and pepper. Massage the squash until everything is well coated.

 

Bake for 30-50 minutes depending on the size of your squash.

 

  

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