Serves 4 I love this squash! It’s small, mild and is colorful with yellow, green and orange stripes. Because of its size, it doesn’t take long to roast. It’s good with just salt and pepper and a bit of butter, but I like to jazz it up a bit. And if you have leftover Sage-Honey mixture, it’s good on other veggies too.
2 oblong Delicata squash – cut in half lengthwise with seeds and fiber scooped out
1/4 cup butter + 1 Tbsp separated
2 Tbsp honey (I like the Mango Honey from Whole Foods)
1 tsp regular or spiced rum (optional)
dash cayenne (optional)
6-8 fresh sage leaves – rough chopped
Preheat oven to 375º. Line a rimmed baking sheet with some parchment paper or foil
Brush the cleaned squash halves with some olive oil and add a pinch of salt to each one. Place them cut-side down on the baking sheet. Bake until they can be pierced with a fork – about 20-30 minutes.
Meanwhile, make the honey mixture. Melt 1/4 cup butter and carefully mix in the honey, rum (if using) and cayenne (if using). Set aside.
In a small saucepan melt 1 Tbsp butter over med-low heat, add the chopped sage leaves and cook gently, stirring frequently until they are crisp. Do not let them burn. Add the sage and flavored butter to the honey mixture and blend in.
When squash is done, remove from the oven and carefully turn them over (they will be soft so you must be gentle with them to keep them whole). Pierce the bottom of each half with a fork in several places and drizzle the honey-sage mixture over them. Allow to sit a minute or two and drizzle again. You do not need to use all of the honey-sage mixture. Sprinkle with a bit of salt and pepper and serve.