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 - Youngsville #645
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.
80 minutes
Prep Time
40 minutes
Cook Time
6
Servings
Shop Ingredients
Makes 6 servings
Fresh Squash, Acorn - 1.5 Pound
$1.92 avg/ea$1.28/lb
Bertolli Olive Oil, Extra Virgin, Rich Taste - 25.36 Ounce
$13.98 was $17.48$0.55/oz
Brookshire's Unsalted Butter, 4 Quarters - 4 Each
$2.97 was $5.48$0.74 each
Not Available
Not Available
Gebhardt’s Chili Powder - 3 Ounce
$3.78$1.26/oz
Not Available
Fresh Parsley - 1 Each
$0.98
POM Wonderful Pomegranate Arils - 8 Ounce
$5.98$0.75/oz
Brookshire's Roasted & Salted Pumpkin Seeds - 9 Ounce
$4.48$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.