Serving size: 8 (4 or 5 slices each)
Prep: 30 minutes
Roast: 30 minutes
4 to 5 pounds winter squash (use at least 2 varieties,
such as acorn, butternut, kabocha, or kuri), seeded
(but not peeled) and cut into 1-inch-thick slices or wedges
3 tablespoons olive oil
2 tablespoons honey (for first drizzle)
1/4 teaspoon sea salt
1/4 teaspoon black pepper
2 to 3 tablespoons snipped fresh herbs, such as sage,
rosemary, thyme, oregano, and / or marjoram
1/8 teaspoon sea salt
1 teaspoon honey (for second drizzle)
1. Preheat oven to 375°F. Line two large shallow backing
pans with foil; set aside. Place squash in a very large bowl;
drizzle with oil and 2 tablespoons of honey. Using fingertips,
rub oil and honey into squash pieces to coat. Sprinkle with
1/4 teaspoon sea salt and 1/4 teaspoon black pepper.
Arrange squash in single layer in prepared pans.
2. Roast squash 30 to 45 minutes or until tender, turning pieces
once or twice during roasting. Transfer squash to a serving platter.
Sprinkle with herbs and the 1/8 teaspoon sea salt. Drizzle with
1 teaspoon honey. Serve warm.
Nutrition Facts (Per serving):
Total fat: 5g