Roasted acorn squash with honey for a delicious side dish

Ingredients for Roasted acorn squash and honey

• 900 g acorn squash, halved and seeded

• 30 ml extra-virgin olive oil

• 1 g grated fresh nutmeg

• 30 ml honey

• 8 sage leaves, chopped

• salt, to taste

• freshly ground black pepper, to taste

How to make Roasted acorn squash and honey

1. Preheat the oven to 180°C (conventional) or 160°C (fan).

2. Carefully split the squash in half and scoop out the seeds using a spoon.

3. Cut the squash halves into quarters, leaving the skin on.

4. Place the squash pieces in a mixing bowl and toss with the olive oil, nutmeg, honey, and sage leaves until well coated.

5. Lay the squash pieces, cut sides down, on a baking tray.

6. Bake for 30–40 minutes, or until the squash flesh is tender and begins to turn golden brown.

7. Season the squash with salt and pepper to taste.

8. Arrange the roasted squash on a serving platter.

Disclaimer
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.