Honey Roasted Squash with Cilantro
Honey Roasted Squash with Cilantro
Ingredients
- 1 Stripetti squash
- 1 small butternut squash
- 2 small acorn squash (green or orange)
- 3 tablespoons (45 ml) butter
- 3 tablespoons (45 ml) honey
- 2 teaspoons (10 ml) coriander seeds, crushed
- 2 tablespoons (30 ml) shelled pumpkin seeds
- 2 tablespoons (30 ml) chopped fresh cilantro leaves
- Salt and pepper
Instructions
- With the rack in the middle position, preheat the oven to 200 °C (400 °F).
- Cut the Stripetti and butternut squash into 2.5-cm (1-inch) thick slices and remove the seeds.
- Remove the seeds from the two acorn squash and cut into 2.5-cm (1-inch) thick wedges. Scatter the squash on a large baking sheet. Set aside.
- In a small saucepan, melt the butter and honey with the coriander seeds.
- Brush the squash with the butter mixture. Season with salt and pepper. Bake for about 45 minutes. Remove from the oven and sprinkle with the pumpkin seed.
- Preheat the oven’s broiler. Continue cooking until the squash begins to brown. Sprinkle with the fresh cilantro.
Honey Roasted Squash with Cilantro