honey spiced squash bowls
If you’re looking for an easy and totally delicious squash recipe, yes, the quintessential Fall squash, then these honey spiced squash bowls are your ticket!
Butternut Squash Recipes Dinner
Butternut squash recipes for dinner can be created with minimal effort. You can purchase your butternut squash already cut up or even diced. So, you don’t have to wrestle with the squash for preparation. Here’s an idea. Buy diced butternut squash, saute in some butter and a hint of cinnamon until tender. Then toss in with some fresh Parmesan cheese and your favorite pasta noodle. Yes, it’s that simple! Another idea for your butternut squash is soup! Oh, you’ll love this butternut squash and collards soup I make!
Butternut Squash Recipes Healthy
Butternut squash recipes can be super healthy. And, they can totally be keto for you! Butter fried squash with some dried cranberries and spices makes the perfect side with a grilled chicken breast or pork chop. And, this recipe, as you see is just gorgeous for your holiday table.
Baked Butternut Squash Halves
I’ve done whole halves of butternut squash too. And, it’s great. Baked in a hot oven, it just tenderizes and you scoop and eat the sweet flesh from the shell. Much like a baked potato. Here’s my recipe for butternut squash cranberry bake that I actually made in the GE Appliances professional kitchen as the #GreatAmericanGrandma!
Butternut Squash Nutrition
Besides just flat out tasty, butternut squash is healthy full you and full of nutrition. It’s a great source of those protective antioxidants like vitamins C, E and beta-carotene. Anti-oxidants are so important in your life and to your health. Remember, these are the little ‘soldiers’ that fight free radicals in the environment. They help slow cellular damage, reduce inflammation and both of these can help reduce your risk of several chronic diseases!
How to Peel Butternut Squash Easily
Here are a couple of options from great sources for peeling your butternut squash if you prefer to do that for this recipe. Remember, this is love that’s happening when you’re peeling it!
The skin on the butternut squash is very tough so if you prefer you can pop it in the microwave before you start preparing it for 2-3 mins to make it softer and easier to remove. However, if you’re slow roasting the squash, you can leave the skin on as it is edible and gets softer when baked.
① Prick the skin of the squash all over with a fork.
② Slice off both ends of the squash.
③ Microwave the squash for about 3½ minutes. This softens the skin considerably.
④ Let the squash cool enough to handle, or use a towel to hold it, and simply peel away the skin
Butternut Squash Recipe Mashed
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 honey spiced squash bowls was born. Yes, just a simple butternut squash recipe mashed!
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.
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. 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. Drizzle the each squash with one tablespoon of honey. Loosely cover with aluminum foil. 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. 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. 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
honey spiced squash bowls
Ingredients
Instructions
Notes
All the smells and flavors of autumn right here in one bite! Oranges, spices, and honey, glistening the roasted edges of this squash, are simply a meal in itself!
Miss Pea! Thank you! And, yes, a meal in and of itself!! xo
Hooray for fall! This is our favorite way to have squash and, you’re absolutely right, cutting them in half is the hardest (and dangerous) part! Don is from New England, so we’re kind of partial to maple syrup over honey, but it’s all good 🙂
I’m sooooooooooooo totally into maple syrup, too, luv!!! Yes yes! Next time, maple love!! xo ~ally
Hooray for fall! This is our favorite way to have squash and, you’re absolutely right, cutting them in half is the hardest (and dangerous) part! Don is from New England, so we’re kind of partial to maple syrup over honey, but it’s all good 🙂
Hey, Priscilla!! Yes yes Happy Fall! And, N.E. maple syrup will be ahhhmazing…I’ll be doing that, too!! xo ~ally