Name: Honey Roasted Squash with Cilantro
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Yield: 6 serving(s)
Ingredients: 1 Stripetti squash; 1 small butternut squash; 2 small acorn squash (green or orange); 3 tablespoons (45 ml) butter; 3 tablespoons (45 ml) honey; 2 teaspoons (10 ml) coriander seeds, crushed; 2 tablespoons (30 ml) shelled pumpkin seeds; 2 tablespoons (30 ml) chopped fresh cilantro leaves; Salt and pepper

Ingredients

- 1 Stripetti squash
- 1 small butternut squash
- 2 small acorn squash (green or orange)
- 3 tablespoons (45 ml) butter
- 3 tablespoons (45 ml) honey
- 2 teaspoons (10 ml) coriander seeds, crushed
- 2 tablespoons (30 ml) shelled pumpkin seeds
- 2 tablespoons (30 ml) chopped fresh cilantro leaves
- Salt and pepper

Preparation

- With the rack in the middle position, preheat the oven to 200 °C (400 °F).
- Cut the Stripetti and butternut squash into 2.5-cm (1-inch) thick slices and remove the seeds.
- Remove the seeds from the two acorn squash and cut into 2.5-cm (1-inch) thick wedges. Scatter the squash on a large baking sheet. Set aside.
- In a small saucepan, melt the butter and honey with the coriander seeds.
- Brush the squash with the butter mixture. Season with salt and pepper. Bake for about 45 minutes. Remove from the oven and sprinkle with the pumpkin seed.
- Preheat the oven’s broiler. Continue cooking until the squash begins to brown. Sprinkle with the fresh cilantro.

Honey Roasted Squash with Cilantro

Categories

Ingredients

Preparation

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