Honey-Glazed Acorn Squash
Honey-Glazed Acorn Squash combines tender roasted acorn squash with a rich honey-butter glaze. Seasoned with a hint of chili powder, salt, and black pepper, the squash has a warm, subtly spiced flavor balanced by the sweetness of Nature Nate’s® 100% Pure Raw & Unfiltered Honey. Topped with fresh parsley, pomegranate seeds, and crunchy pepitas, this dish brings vibrant color and texture to the table, making it a beautiful and delicious seasonal side.
Recipe - Mamou #701
Honey-Glazed Acorn Squash
Prep Time80 Minutes
Servings6
Cook Time40 Minutes
Ingredients
3 acorn squash
2 Tbs olive oil
2 Tbs unsalted butter, melted
3/4 tsp salt
1/2 tsp black pepper
1/2 tsp chili powder
1/4 cup Nature Nate’s® 100% Pure Raw & Unfiltered Honey
chopped fresh parsley, for garnish
2 Tbs fresh pomegranate seeds, for garnish
2 Tbs pepitas, for garnish
Directions
- Microwave the squash for 3 minutes to soften for slicing. Cut the squash into halves, and clean out the cavities. Slice into half-rings, and place in a large zip-top bag. Add the oil, butter, salt, pepper and chili powder. Shake the bag to coat the squash. Let marinate in the refrigerator for 1 hour. Add the honey, and shake again.
- Preheat oven to 375° F. Line a baking sheet with parchment paper. Arrange the squash in a single layer. Pour any excess marinade over the squash. Bake for 40 minutes until bottoms of squash are deep golden-brown, turning the squash halfway through the cooking time.
- Sprinkle the acorn squash with fresh parsley, pomegranate seeds and pepitas before serving.
Nutritional Information
Per Serving: Calories: 210, Fat: 9 g (3 g Saturated Fat), Cholesterol: 10 mg, Sodium: 300 mg, Carbohydrates: 35 g, Fiber: 4 g, Protein: 2 g.
Prep Time
Cook Time
Servings
Shop Ingredients
Makes 6 servings
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Brookshire's Unsalted Butter, 4 Quarters - 4 Each
$3.49 was $5.99$0.87 each
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Fresh Parsley - 1 Each
$0.99
Not Available
Brookshire's Pumpkin Seeds - 9 Ounce
$4.49$0.50/oz
Nutritional Information
Per Serving: Calories: 210, Fat: 9 g (3 g Saturated Fat), Cholesterol: 10 mg, Sodium: 300 mg, Carbohydrates: 35 g, Fiber: 4 g, Protein: 2 g.
Directions
- Microwave the squash for 3 minutes to soften for slicing. Cut the squash into halves, and clean out the cavities. Slice into half-rings, and place in a large zip-top bag. Add the oil, butter, salt, pepper and chili powder. Shake the bag to coat the squash. Let marinate in the refrigerator for 1 hour. Add the honey, and shake again.
- Preheat oven to 375° F. Line a baking sheet with parchment paper. Arrange the squash in a single layer. Pour any excess marinade over the squash. Bake for 40 minutes until bottoms of squash are deep golden-brown, turning the squash halfway through the cooking time.
- Sprinkle the acorn squash with fresh parsley, pomegranate seeds and pepitas before serving.