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Sometimes it’s really hard to have a ‘back story’ on a recipe. I mean sometimes a recipe is just a recipe that simply was inspired by a craving for a food. And, that’s how this simple idea for hone spice squash bowls was born.

Nothing mystical. Nothing magical. I just found these good lookin’ squash at the market and thought they’d be mighty tasty just roasted in the oven with a tad of sweetness, the warmth of spices and a pop of orange citrus flavor.

Hardest part of this recipe is splitting those dang squash down the center. Make sure you place them on a stable surface where there’s absolutely no slipping or sliding. And then with a very sharp knife and even a more steady hand, do a surgical cut into the center (lengthwise) and slice through the squash on one side, then spin around and in the same cut, continue to the outer end. Open up. Scoop out those seeds and insides and get crackin’ on this delicious way to cook squash and have a Mother Nature bowl to serve them in!
honey spiced squash bowls

honey spiced squash bowls

Yield: 4-8 folks depending upon how hungry they are!

Ingredients

  • Preheat oven to 400
  • 1 butternut squash, sliced in half lengthwise and seeds/cuts scraped out and reserved
  • 1 acorn squash, sliced in half lengthwise and seeds/cuts scraped out and reserved
  • 1 tsp. ground cinnamon
  • 1 tsp. ground allspice
  • ¼ tsp. fine sea salt
  • 4 Tbl. Butter, unsalted
  • 6 Tbl. Organic honey, divided
  • 4 large wedges of fresh orange

Instructions

  1. Take the cleaned halved squashes and place on a large cookie sheet. Scatter the seeds on the cookie sheet. Give them all a coating of cooking spray.
  2. In a small bowl, combine the cinnamon, allspice and salt and blend together. Dust or sprinkle on all the squash. Place one tablespoon of butter in the cavity of each squash.
  3. Drizzle the each squash with one tablespoon of honey. Loosely cover with aluminum foil.
  4. Roast in a preheated 400-degree oven for 60 minutes. Remove the foil. Turn the oven to broil and let the squash slightly brown for about 60 seconds. Remove the squash (leave on cookie sheet) to a cooling rack. Place the foil back on top. Let it rest about 5-7 minutes.
  5. Squeeze a wedge of fresh orange juice on each squash. Take a large spoon and start scooping/blending the tender squash (leaving in the natural ‘bowl’). Drizzle the scooped ‘bowls’ with the remaining honey and squeeze out any remaining juice on to each.

Notes

Optional: Scatter some of the toasted/roasted seeds on the squash.

Other topping suggestions: Dole Sunshine Pineapple Tidbits or Mandarin Oranges Sliced almonds or chopped walnuts Dried cranberries or raisins Dollop of Greek Vanilla Yogurt Fresh crisp apples, diced Toasted Coconut Orange Maramalade

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honey spiced squash bowls

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