How to Make Honey Glazed Winter Squash

Now here's a report you'll really eat up... and it combines some of the season's finest garden products. Allen Smith shows us how to make Honey Glazed Winter Squash.

It’s always interesting to me how certain produce like this winter squash are so durable. Many of them if handled correctly can literally last all winter. These squash also supply us with a rich source of vitamin A and in the case of this butternut squash, lots of betacarotene, just look at its bright orange flesh under the skin. Butternut squash is one of those signature flavors of autumn, particularly when you combine it with some savory herbs and honey. Now, this recipe is so simple and the way the honey caramelizes with the squash takes the flavor right off the charts. Butternut has always been one of my favorites, but I’ve found that any of the winter squash are just as delicious prepared this way. I’m starting with two pounds of winter squash. That’s two squash that are medium to large like this and I’m splitting them in half. You’ll want to remove the seeds, but you don’t have to bother peeling them. Then cut the squash into quarter inch slices. Transfer the pieces into a bowl and thoroughly coat each piece with honey. You’ll need about four tablespoons. Next, overlap the slices in a shallow baking dish and drizzle the remainder of the honey over the top. Drop four tablespoons of salted butter over the squash and sprinkle it with one teaspoon of chopped fresh rosemary. Bake this at 375 degrees for about 40 minutes. Butternut squash served this way can make a superb addition to any fall menu. From the garden, I’m Allen Smith. For more on this topic and other information, please check out my website, pallensmith.com and make sure you watch me on the NBC Today Show on December 6 and 8 where I’m going to show some holiday tips.