Roasted Butternut Squash with Hot Honey

Roasted butternut squash is a no-brainer. Thin slices transform into gold. Deep flavors develop as it roasts.  As the squash roasts, honey bubbles in a saucepan. A heap of coarse Turkish chile powder swirls in with the hot honey. Thank you Aisha for the chile powder! Roasted squash is coated with this potent combination. Parsley sprigs and parmesan shavings lend piquancy. Sweet, salty, spicy... three unique tastes in one transformative mouthful!

ROASTED BUTTERNUT SQUASH WITH HOT HONEY

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Serves 4

1 Butternut Squash

1 tablespoon Olive Oil

1/2 teaspoon Kosher Salt

Ground Black Pepper

4 tablespoons Honey

2 teaspoons coarse Chile Powder or Flakes

Parsley leaves

Parmesan or Pecorino cheese shavings

Heat oven to 375F/190C.

Halve squash lengthwise. 

Scoop out seeds and fibrous strings. 

Do not peel squash. The skin softens as it roasts.

Cut squash into 1/4 inch thick slices. 

Lay the slices on a sheet pan. 

Drizzle slices with olive oil. Toss well so oil coats all of them. Use more oil if needed. 

Season with salt and pepper. 

Roast for 15-20 minutes. Use a spatula to move and flip slices so the other sides roast. 

Roast for another 15 minutes till slices are golden brown. Check often to see if there is excessive browning.

Remove from the oven. 

Heat honey in a nonstick saucepan. Allow honey to come to a low boil. Let honey bubble over a low flame for a few minutes. 

Then add chile powder and swirl pan to mix. 

Scrape squash slices into honey. Let hot honey coat the slices well. 

Spoon squash into a bowl. 

Garnish with parsley and parmesan shavings.

Simple ingredients make for simple pleasures, but resound with big big flavors! 

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