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Ingredients
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Butternut Squash
Burnt Honey
Pepitas
Method
Preparing Butternut Squash
- 1
Roast the Squash
Preheat the oven to 400°F (200°C). Cut the butternut squash in half lengthwise and scoop out the seeds. Brush the flesh with olive oil and season with salt and black pepper. Place the squash halves cut side down on a baking sheet and roast for 40-45 minutes, or until tender and lightly caramelized.
Making Burnt Honey
- 2
Prepare Burnt Honey
In a small saucepan over medium heat, add the honey. Allow it to simmer gently, stirring occasionally, until it turns a deep amber color (about 8-10 minutes). Be careful not to let it burn. Once done, remove from heat and let cool slightly.
Toasting Pepitas
- 3
Toast the Pepitas
In a dry skillet over medium heat, add the pepitas. Toast for about 5-7 minutes, stirring frequently, until they are golden and fragrant. Remove from heat and immediately sprinkle with cayenne pepper and salt.
