Name: Roasted Honeyboat Squash with Honey, Thyme & Almonds
Yield: 6 portions
Ingredients: 2 pounds 2 to 3 delicata squash, scrubbed, cut in half lengthwise, seeded and sliced crosswise into 1/3-inch thick slices; 2 tbsp extra-virgin olive oil; Kosher salt and freshly ground black pepper; 1 tbsp minced fresh thyme and sage; 1 tbsp mild-flavored honey; Lemon juice from 1 lemon; 1/4 cup toasted slivered almonds

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Roasted Honeyboat Squash with Honey, Thyme & Almonds

Servings: 6 portions

Ingredients

2 pounds 2 to 3 delicata squash, scrubbed, cut in half lengthwise, seeded and sliced crosswise into 1/3-inch thick slices
2 tbsp extra-virgin olive oil
Kosher salt and freshly ground black pepper
1 tbsp minced fresh thyme and sage
1 tbsp mild-flavored honey
Lemon juice from 1 lemon
1/4 cup toasted slivered almonds

Instructions

Adjust oven rack to lower-middle position and heat oven to 475 degrees.
In mixing bowl, toss together squash and oil; season generously with salt and pepper.
Spread in single layer on large rimmed baking sheet; roast until squash is well browned on bottom, 20 to 25 minutes.
Using spatula and tongs, flip each slice; drizzle with honey and top with herbs. Return to oven and roast until squash is fully tender, about 5 minutes.
Drizzle with lemon juice, toss with almonds, and serve immediately.