• sondra bernstein

Honey Glazed Winter Squash



Honey Glazed Winter Squash

Serves 6


1 Delicata squash, sliced in half and seeds removed

1 medium Acorn squash, sliced in half and seeds removed

1 small Butternut squash, peeled, sliced in half and seeds removed

2 tablespoons extra-virgin olive oil

Salt and pepper to taste

2 tablespoons unsalted butter

¼ cup honey

2 tablespoons brandy or bourbon (optional)

¼ cup grated ricotta salata cheese

3 tablespoons fresh marjoram leaves

3 tablespoons Candied Pumpkin Seeds (see below), for garnish

2 teaspoons Maldon Sea Salt, for garnish


Preheat the oven to 350°F.

Slice the Delicata and Acorn squash into ½-inchthick quarter rounds. Cut the butternut squash into ½-inch pieces. Toss the squash with the olive oil, salt and pepper and roast for 15 minutes or until just soft. Let cool to room temperature.


Set the broiler to high. Place a large sauté pan over medium heat and melt the butter with the honey and brandy. Add the squash, mix well, and cook until the honey begins to thicken. Place the pan under the broiler until squash begin to caramelize, about 5 to 8 minutes.


Remove the squash, place it on a serving platter and sprinkle with the grated cheese, marjoram, pumpkin seeds, and sea salt.


Candied Pumpkin Seeds

Makes ½ cup


½ cup sugar

½ cup pumpkin seeds

Salt to taste


Preheat the oven to 350°F. Combine the sugar and ½ cup water in a small saucepan over medium heat. Stir until the sugar is dissolved and the water begins to boil. Reduce to a simmer and using a fine-mesh strainer dip the pumpkin seeds into the simple syrup for 2 - 3 minutes.


Remove the pumpkin seeds and place them on a baking sheet. Bake the pumpkin seeds for about 5 minutes or until they have browned. Remove the pumpkin seeds, sprinkle with salt, and cool completely. They will keep in a sealed container for up to 3 weeks.


To serve: Divide the heirloom tomato slices, wedges and the watermelon cubes equally between 6 plates. When plating, arrange the slices, wedges and cubes and garnish with a bit of feta. Drizzle the vinaigrette over each portion and garnish with the marjoram leaves. Add a touch of Maldon salt to the salad if desired.

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