Honey roasted butternut
I’ll start off by underlining the fact that this butternut really tastes good. I love how the honey and parsley goes together. But, there’s a little problem with this Honey roasted butternut recipe that I found on Pinterest. Mine doesn’t look like the original picture at all. I had to make mine on the gas burner instead of in the oven, thanks to you-know-who. The difference is that few second window between caramelly golden butternut and slightly, just slightly burnt. I raised my fist at the prince of darkness, but, to no avail. It was delicious, though!
|30 ml (2 tblsp)||Melted Butter|
|Salt & Black Pepper|
|10 ml (2 teasp)||Parsley, finely chopped|
|30 ml (2 tblsp)||Honey|
- Set the oven rack in the middle, and preheat oven to 180’C.
- Toss the butternut squash cubes with the melted butter, a large pinch of salt, black pepper, parsley, and honey in a big bowl, then transfer them on a baking sheet lined with parchment paper.
- Spread out in a single even layer, and roast for 30 to 45 minutes, or until the squash is fork-tender and lightly browned.
You can use olive oil instead of butter.