Glazed Heirloom Squash
Glazed Heirloom Squash
Ingredients
- 4 pounds local heirloom Chioggia squash peeled, seeded and cut into 1-inch pieces, from Adam’s Heirlooms
- 1 tablespoon chopped local fresh rosemary
- Kosher salt and fresh ground black pepper
- ¼ cup local Fresh Harvest Garlic Extra Virgin Olive Oil from Green Bay Olive Oil Company
- 2 tablespoons local European Style 82% Butterfat Unsalted Butter from Pine River Dairy
- 2 tablespoons local honey from Larry’s Honey & Larry’s Bee Natural
- 1 tablespoon local Balsamic Maple Vinegar from Green Bay Olive Oil Company
Instructions
- Position rack in center of oven and preheat to 400°F. Line baking sheet with foil or parchment paper.
- Arrange squash on baking sheet. Sprinkle generously with rosemary, kosher salt and pepper. Drizzle with oil and toss to coat.
- Roast for 10 minutes; stir. Roast for 10 minutes longer; stir. Continue roasting until squash is tender and slightly browned, about 10 minutes longer. Remove from oven and transfer squash to a bowl.
- Melt butter in heavy small saucepan over medium heat. Whisk in honey and balsamic. Cook until thick and syrupy. Add honey glaze to the bowl with the squash; stir and serve.
Notes
Where to Buy
Adam’s Heirlooms- Squash
https://adamsheirlooms.com/ Green Bay Olive Oil Company- Garlic Extra Virgin Olive Oil & Balsamic Maple Vinegar
https://www.gbooc.com/ Pine River Dairy- Butter
https://pineriverdairy.com/ Larry’s Honey & Larry’s Bee Natural- Honey
https://rb.gy/briftl
Adam’s Heirlooms- Squash
https://adamsheirlooms.com/ Green Bay Olive Oil Company- Garlic Extra Virgin Olive Oil & Balsamic Maple Vinegar
https://www.gbooc.com/ Pine River Dairy- Butter
https://pineriverdairy.com/ Larry’s Honey & Larry’s Bee Natural- Honey
https://rb.gy/briftl
Tried this recipe?Let us know how it was!