Honey Roasted Squash

Menu PartSide Dish
Cuisine TypeAmerican
honey squash

Chef David Guas

Bayou Bakery, Coffee Bar & Eatery

Arlington, Va.

This easy-to-execute recipe highlights the sweetness and earthiness of acorn squash, a staple in the winter produce bin. Chef David Guas whips together a versatile honey butter, adding fresh sage to amplify the flavor of the sage honey.


Roasted squash

2 acorn squash

1 cup plus 1 tbsp. water

¼ cup sage honey

½ tsp. kosher salt

Sage-honey butter

½ cup unsalted butter

½ cup sage honey

2 tbsp. fresh sage leaves, chopped

Fleur de sel or Maldon salt, to taste


1. For squash: Preheat the oven to 350 F. Cut each acorn squash lengthwise in half. Using a metal spoon, scoop out and discard the seeds and any pulp. Pour 1 cup of water into a 4-inch deep ovenproof pan; arrange each squash, cut side up, snugly on top.

2. In small bowl, stir together 1/4 cup sage honey, 1 T water and salt; brush cut side of each squash with honey mixture, making sure that all the mixture is used. Cover pan tightly with foil and bake for 30 minutes.

3. Meanwhile, make sage-honey butter: Heat a 6-inch sauté pan over medium heat until hot; add the butter and swirl until foaming. Cook butter until nutty brown in color. Remove from heat; immediately add 1/2 cup sage honey and sage leaves, stirring well. Set aside.

4. Remove foil from squash and bake another 15 minutes or until golden and tender when tested with the tip of a knife. Transfer squash to a serving platter and spoon sage-honey butter on top, then sprinkle with fleur de sel or Maldon salt.

Photograph courtesy of National Honey Board

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