Oven Roasted Squash
This is a delicious recipe for everyone in the family. The honey makes it appealing to kids, and the scent of the baking squash brings warmth to a blustery day. Serve as a side with Steak Florentine.
2 winter squash (delicata, pumpkin, acorn or butternut, all will work), cut 5 to 7 inches long
5 tablespoons Pasolivo Tangerine olive oil
Salt and freshly ground black pepper
2 tablespoons honey
Preheat the oven to 350 degrees F. Cut the squash in half lengthwise, without scooping out the seeds. In a large, ovenproof skillet, pour the Pasolivo Tangerine olive oil into the skillet, warmed to medium heat. Put the squash, cut side down, into the skillet and cook until browned (a few minutes should do). Turn the squash cut side up and transfer the whole skillet to the oven. Cook until tender when pierced with a fork, about 30 minutes.
When done, remove the squash and scoop out any seeds. Season the squash with salt and pepper, and drizzle with honey. You can finish with another splash of the Pasolivo Tangerine olive oil if you like. Other ingredients you could add before baking: ginger, nutmeg or cinnamon.