RECIPE OF THE WEEK Honey-Orange Glazed Kabocha Squash

Kabocha

Photo by Eve Fox

 

INGREDIENTS

1 kabocha squash, cut in half and seeded.

1½ cup orange juice

⅓ cup honey

Rosemary

Toasted pecans

 

DIRECTIONS

In a saucepan over medium heat, reduce orange juice and honey with a sprig of dried rosemary for about 25 minutes. Do not let boil.

Meanwhile, roast squash halves, flesh side down, in a roasting pan with about an inch or so of water, for 20 minutes at 325˚. Let cool for a few minutes, then slice into wedges.

Toss squash with the sauce and continue to bake for another 25 minutes, tossing occasionally, until tender.

Garnish with toasted pecans

 

 

 

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