Glazed Heirloom Squash

Glazed Heirloom Squash

Course Side Dish
Servings 10


  • 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


  • 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.


Where to Buy
Adam’s Heirlooms- Squash
Green Bay Olive Oil Company- Garlic Extra Virgin Olive Oil & Balsamic Maple Vinegar
Pine River Dairy- Butter
Larry’s Honey & Larry’s Bee Natural- Honey
Keyword local, squash

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