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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.