Best 3 Honey Glazed Butternut Squash Recipes
Are you looking for a delicious and easy-to-make side dish that will impress your family and friends? Look no further than Honey Glazed Butternut Squash! This sweet and savory dish is made with roasted butternut squash, a sweet and nutty vegetable, coated in a glaze made with honey, butter, and spices. You can also add some chopped nuts or crumbled bacon for extra flavor. This recipe is perfect for a weeknight dinner or a special occasion. Find the detailed recipe along with variations and tips for making the dish ahead of time in this article.
**Variations:**
* For a vegan version, use maple syrup instead of honey.
* Add a teaspoon of ground cinnamon or nutmeg to the glaze for a warm and festive flavor.
* If you like a bit of heat, add a pinch of cayenne pepper to the glaze.
* For a crunchy topping, sprinkle some chopped pecans or walnuts over the squash before baking.
* For a savory twist, add some crumbled bacon or grated Parmesan cheese to the glaze.
**Tips:**
* To save time, you can use pre-cut butternut squash that is available in most grocery stores.
* If you don't have a baking dish, you can roast the squash on a baking sheet. Just be sure to keep an eye on it so that it doesn't burn.
* If you accidentally overcook the squash, you can still use it to make a delicious soup.
* Leftover roasted butternut squash can be stored in an airtight container in the refrigerator for up to 4 days.
BEEF-SHORT RIBS TAGINE WITH HONEY-GLAZED BUTTERNUT SQUASH
Categories Onion Bake Prune Date Pear Beef Rib Butternut Squash Winter Honey Bon Appétit
Yield Serves 8
Number Of Ingredients 16
Steps:
- Preheat oven to 325°F. Heat 3 tablespoons oil in heavy large ovenproof pot over medium-high heat. Add onions and sauté until brown, about 20 minutes. Using slotted spoon, transfer onions to large bowl. Season short ribs with salt and pepper. Add 1 tablespoon oil to same pot. Add 8 short ribs and brown on all sides, about 10 minutes. Transfer ribs to bowl with onions. Add remaining 1 tablespoon oil to pot. Add remaining 8 ribs and brown on all sides, about 10 minutes. Transfer ribs to same bowl
- Whisk flour into drippings in pot. Whisk in 2 cups broth. Bring to boil, scraping up browned bits. Mix in remaining 2 cups broth, wine, prune juice, tomato paste and spices. Return ribs to pot, arranging close together on their sides in single layer if possible. Add dates and pears; add onions and any juices.
- Bring liquid to boil; cover pot. Place pot in oven and bake until ribs are tender, about;1 hour 45 minutes.
- Using tongs, transfer ribs to large bowl. Strain cooking liquid into medium bowl, pressing on contents of strainer. Freeze liquid until fat rises to top, about 30 minutes. Spoon off fat. Return liquid to pot. Add honey; boil until sauce is thick enough to coat spoon and is reduced to 3 cups, about 12 minutes. Season with salt and pepper. Return ribs to pot, spooning sauce over to coat. (Short ribs can be made 2 days ahead. Refrigerate until cold; then cover and keep chilled.)
- Rewarm ribs over medium-low heat, stirring occasionally. Mound ribs on platter. Top with squash; garnish with parsley.
HONEY-GLAZED BUTTERNUT SQUASH
Yield Serves 8
Number Of Ingredients 3
Steps:
- Heat oil in heavy large nonstick skillet over medium heat. Add squash; cover and cook until squash is just tender and beginning to color, stirring occasionally, about 12 minutes. Add honey; toss until squash is glazed. Season with salt and pepper.
SPICY HONEY-GLAZED BUTTERNUT SQUASH
The combination of harissa, honey, lemon and cumin works incredibly well with butternut squash. Everything gets tossed together in the same pan and roasted until the squash is beautifully glazed.
Provided by Food Network Kitchen
Categories side-dish
Time 1h10m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 450˚ F. Put the squash in a foil-lined 9-by-13-inch baking dish and toss with the harissa, honey, olive oil, lemon, garlic, cumin and 1 teaspoon salt. Roast, tossing halfway through, until the squash is caramelized and tender, 50 to 60 minutes.
- Drizzle the squash with the vinegar and top with mint.
Tips:
- Choose a ripe butternut squash that is firm and has a deep orange color.
- To easily remove the seeds from the butternut squash, cut it in half lengthwise and scoop them out with a spoon.
- You can use a vegetable peeler to remove the skin from the butternut squash, but it is not necessary.
- If you don't have a roasting pan, you can use a large baking sheet lined with parchment paper.
- For a crispier squash, roast it at a higher temperature for a shorter amount of time.
- Be careful not to overcook the squash, or it will become mushy.
- To make the honey glaze, simply whisk together honey, maple syrup, olive oil, salt, and pepper in a small bowl.
- Brush the honey glaze over the butternut squash before roasting it.
- If you want a sweeter glaze, you can add more honey or maple syrup.
- For a spicier glaze, you can add a pinch of cayenne pepper or chili powder.
Conclusion:
Honey glazed butternut squash is a delicious and versatile dish that can be served as a side dish, main course, or even dessert. It is a great way to enjoy this healthy and nutritious vegetable. With its sweet and savory flavor, honey glazed butternut squash is sure to be a hit with everyone at your table.
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