This healthy roasted butternut squash is great with a turkey or salmon dinner. It’s so full of flavor, you’ll forget that it’s also really good for you.
1 medium butternut squash, cut in half lengthwise, strings and seeds scooped out and discarded
1 tablespoon butter
2 tablespoons buckwheat honey
Salt and freshly ground black pepper
Preheat the oven to 400°F. Lightly grease a baking sheet with canola oil. Put the squash halves, cut side down to help them caramelize, on the sheet. Bake for 45 to 55 minutes, or until a skewer easily pierces the squash.
In the meantime, melt the butter and add the honey with some pepper and salt to taste. When the squash is cooked, remove it from the oven and turn the halves cut side up. Brush them with the honey-butter mixture and return them to the oven for about 5 minutes. Cut the squash into serving pieces and serve.
Four tablespoons of buckwheat honey contain about 10 milligrams of polyphenols. That may not seem like a lot, but a study of twenty-five healthy males found a 7 percent increase in their serum antioxidant capacity after drinking warm water with 4 tablespoons of buckwheat honey dissolved in it.
And, while the butter may seem like a no-no, we only use one tablespoon among all that food. The calories and fat are negligible, but the flavor is out of this world.