Honey-Glazed Winter Squash


Photography by Rachel Johnson • Serves 4

Super easy

Honey-Glazed Winter Squash


For 1 Batch(es)


  • 2 medium winter squashes (any variety), sliced in half with seeds removed
  • 3 tablespoons extra-virgin olive oil
  • 2 teaspoons kosher salt
  • 1 teaspoon(s) black pepper
  • 1/4 cup(s) honey
  • 1/4 cup(s) orange juice
  • 2 tablespoons unsalted butter
  • 1 sprig sage leaves, torn into pieces
  • Crunchy seeded topping, for garnish

Honey-Glazed Winter Squash Directions

  1. Preheat oven to 350°. Slice the squash into ½-inch-thick quarter rounds.
  2. On an aluminum baking sheet with a lip, toss squash rounds in the olive oil, salt and pepper, and roast for 20 minutes or until just soft. Allow to cool slightly.
  3. Heat a sauté pan over medium-high heat, and add honey and orange juice. Allow to bubble and thicken, about 5 minutes.
  4. Finish with butter, and pour mixture over squash, tossing gently to coat.
  5. Set oven to broil. Return baking sheet to the oven, and broil on the lowest oven rack for 2–3 minutes, or until edges are charred and caramelized.
  6. Finish with sage leaves and crunchy seeded topping.

Recipe notes

Coated in glossy, honeyed sauce, this vegetable dish is only a half step above candy-coated. Use any winter squash you’d like, preferably one with edible skin (like acorn or delicata).

Thanksgiving Tip: To make this dish in advance, slightly under-roast the squash the day before. Instead of broiling, finish the dish in a 425° oven for 10 minutes so the squash comes back up to temperature and caramelizes at the same time.

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