Honey roasted butternut

butternut-with-honey-and-parsley-2I’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!

Ingredients:

500 g Butternut
30 ml (2 tblsp) Melted Butter
Salt & Black Pepper
10 ml (2 teasp) Parsley, finely chopped
30 ml (2 tblsp) Honey

Method:

  1. Set the oven rack in the middle, and preheat oven to 180’C.
  2. 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.
  3. Spread out in a single even layer, and roast for 30 to 45 minutes, or until the squash is fork-tender and lightly browned.

Note:

You can use olive oil instead of butter.

 

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