French cuisine · Vegetable Dishes

Roasted Squash with Thyme and Honey

Squash wedges roasted in the oven with thyme, honey and olive oil until the edges caramelize.

Ingredients · for 4 servings

• 1 kg Hokkaido or butternut squash
• 4 tbsp olive oil
• 2 tbsp honey
• 1 tbsp thyme
• 2 garlic cloves
• 50 g pumpkin seeds
• 1 tbsp sherry vinegar
• Salt, pepper

Instructions

1. Preheat the oven to 200°C top/bottom heat and line a tray with parchment paper.
2. Wash the squash, halve it, remove the seeds, and cut it, skin on, into wedges about 2 cm thick; crush the garlic cloves unpeeled.
3. Toss the squash wedges thoroughly with olive oil, thyme, salt and pepper in a bowl, and spread them in a single layer on the tray with the garlic.
4. Roast for 30 min., then turn the wedges, drizzle with the honey and bake for another 10–12 min. until the edges are deeply caramelized and the pieces are soft inside.
5. Toast the pumpkin seeds in a dry pan over medium heat for 3 min. until they begin to pop and smell nutty.
6. Arrange the wedges on a platter, drizzle with the sherry vinegar, sprinkle with the seeds, and serve lukewarm.