Honey Roasted Butternut Squash

Honey Roasted Butternut Squash

(serves 6-8)
by Christi Ferretti, Pine Valley Market


2 large butternut squash
2 teaspoons fresh ground pepper
1 teaspoon kosher salt
1/3 cup light olive oil or canola oil
1/4 cup honey

Preheat oven to 400 degrees. Trim ends off of butternut squash and, using a peeler, remove skin, as well as the white flesh just below the skin. (Note: This can be done with a sharp knife but can be dangerous due to the firmness of the squash. A peeler takes a little time but works well.) Cut the squash in half, separating the bulb end from the long end for easy cutting. Cut the squash into uniform cubes about 1 to 1.5 inches. Place the cubed squash in a large bowl, drizzle with oil, salt, pepper and honey and toss well.

On a parchment-lined baking sheet, spread out the squash into a single layer, place on upper rack in preheated oven for eight minutes, rotate baking sheet and bake for an additional five to eight minutes or until squash is beginning to brown and is tender. (Note: When measuring honey, spray measuring cup liberally with pan spray, then measure the honey. It will pour out easily, ensuring proper measurement and less frustration! )