Ingredients:

  • 2 medium acorn squash (about 700g / 1.5 lbs total), halved and seeded
  • 2 tablespoons olive oil (30 ml)
  • 1/2 teaspoon sea salt (3g)
  • 1/4 teaspoon black pepper (freshly ground, 1g)
  • 2 tablespoons honey (30 ml)
  • 1 tablespoon melted unsalted butter (15 ml)
  • Pinch of cinnamon or nutmeg (optional)

Instructions:

  1. Preheat oven to 400°F (200°C).
  2. Cut acorn squash in half lengthwise. Scoop out seeds and stringy bits.
  3. Brush the cut sides of the squash with olive oil. Sprinkle with salt and pepper.
  4. Place squash cut-side up on a baking sheet lined with parchment paper (if using). Roast for 30-40 minutes, or until a fork easily pierces the flesh.
  5. While the squash is roasting, whisk together honey and melted butter in a small bowl. Add cinnamon or nutmeg, if desired.
  6. Remove squash from the oven. Brush the cut sides generously with the honey glaze.
  7. Return the squash to the oven and roast for another 15-20 minutes, or until the glaze is bubbly and the squash is tender and slightly caramelized.
  8. Let the squash cool slightly before serving.