Honey-Glazed Winter Squash

By • December 17, 2011 0 Comments

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Author Notes: From the girl & the fig's new book, Plats du Jour; the girl & the fig's Journey Through the Seasons. We originally created this recipe for the girl & the gaucho, our Latin/tapas restaurant that was open in early 2000. We’ve revised the recipe a bit, removing the dried chili and adding bourbon (a great idea from our friend Merrilee). At ESTATE, we prepare this dish in the wood-fired oven. We have edited the instructions to use the
broiler, however, feel free to use your wood-fired oven; you’ll get an incredible layer of flavor from the wood and the fire. Winter squash comes in different varieties and sizes. For this recipe, about 3 to 4 pounds of squash should suffice.

Serve with a Viognier from the Central Coast or a medium-bodied Grenache.


Serves 6

Honey-Glazed Winter Squash

  • 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
  • 1/4 cup honey
  • 2 tablespoons brandy or bourbon, optional
  • 1/4 cup grated Ricotta Salata cheese
  • 3 tablespoons fresh Marjoram leaves
  • 3 tablespoons Candied Pumpkin Seeds, below, for garnish
  • 2 teaspoons Maldon Sea Salt, for garnish
  1. Preheat the oven to 350°F.
  2. Slice the Delicata and Acorn squash into ½-inch-thick quarter rounds.
  3. Cut the butternut squash into ½-inch pieces.
  4. Toss the squash with the olive oil, salt and pepper and roast for 15 minutes or until just soft.
  5. Let cool to room temperature.
  6. Set the broiler to high.
  7. Place a large sauté pan over medium heat and melt the butter with the honey and brandy.
  8. Add the squash, mix well, and cook until the honey begins to thicken.
  9. Place the pan under the broiler until squash begin to caramelize, about 5 to 8 minutes.
  10. Remove the squash, place it on a serving platter and sprinkle with the grated cheese, marjoram, pumpkin seeds, and sea salt.

Candied Pumpkin Seeds

  • 1/2 cup sugar
  • 1/2 cup pumpkin seeds
  • salt to taste
  1. Preheat the oven to 350°F.
  2. Combine the sugar and ½ cup water in a small saucepan over medium heat.
  3. Stir until the sugar is dissolved and the water begins to boil.
  4. Reduce to a simmer and using a fine-mesh strainer dip the pumpkin seeds into the simple syrup for 1 minute.
  5. Remove the pumpkin seeds and place them on a baking sheet.
  6. Bake the pumpkin seeds for about 5 minutes or until they have browned.
  7. Remove the pumpkin seeds, sprinkle with salt, and cool completely.
  8. They will keep in a sealed container for up to 3 weeks.

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