This is a beautiful and flavorful side dish, perfect for any holiday table or special occasion!
Ingredients:
2-3 Honeynut squashes, halved and seeds removed
2 tablespoons olive oil
Salt and freshly ground black pepper, to taste
Sweet Chili Sauce:
1/4 cup honey
1 Fresno chili (or any long red chili), thinly sliced
3 tablespoons apple cider vinegar
Garnish:
Fresh herbs (like nasturtium leaves or parsley)
Method:
Preheat the oven: Set your oven to 400°F (200°C).
1. Prepare the squash: Place each Honeynut squash half cut-side down on a cutting board. Using a sharp knife, make thin, even slices across the squash, being careful not to cut all the way through. A trick is to place chopsticks on either side of the squash to prevent the knife from slicing all the way down.
2. Season the squash: Place the prepared squash halves on a baking sheet. Drizzle with olive oil and season generously with salt and pepper, making sure to get the oil into the slices.
3. Roast: Place the squash in the oven and roast for 20-25 minutes, or until the squash is tender and the edges are caramelized.
4. Make the sweet chili sauce: While the squash is roasting, combine the honey, sliced Fresno chili, and apple cider vinegar in a small saucepan over medium heat. Simmer for 5-7 minutes, or until the sauce thickens slightly and the chili infuses into the honey. Remove from heat and set aside.
5. Glaze the squash: Once the squash is cooked through, remove it from the oven and brush the sweet chili sauce generously over the tops, making sure to coat each slice.
6. Serve: Transfer the glazed squash to a serving dish. Drizzle any remaining sauce over the squash and garnish with fresh herbs. Serve warm and enjoy the balance of sweet, spicy, and savory flavors!
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