Roasted Honeypatch Squash with Hot Honey and Feta
This simple roasted honeypatch squash recipe takes these special, ultra-flavorful squash over the top by drizzling homemade hot honey, salty feta, and a little fresh parsley. It's the perfect fall side dish!
Equipment
- Cutting board
- Sharp knife
- spoon
- half sheet pan
- Parchment paper or a silicone mat
Ingredients
- 2 honeypatch squashes rinsed, remove the top, slice in half lengthwise, and remove seeds
- 1 tbsp olive oil
- 1 tsp kosher salt or more, to taste
- 1 tbsp hot honey adjust to taste
- 2 tbsp feta crumbles
- 1 tsp freshly minced parsley
Instructions
- Preheat the oven to 425 F.
- Slice off the stem of the squash and cut in half. Scoop out the seeds.
- Poke the squash halves with a fork then brush with olive oil. Sprinkle generously with sea salt.
- Place cut-side down (skin side up) on a baking sheet pan with parchment paper and roast for 20-25 minutes until fork tender and the edges caramelize and turn golden brown.
- Serve warm with a drizzle of hot honey, a sprinkle of feta cheese, and a little parsley. Enjoy!
Notes
Feel free to adjust the quantities of the toppings to taste. Some people like more hot honey, some like less, etc.
Servings: 4 servings