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Honey Roasted Squash with Rosemary
October 2, 2014 Katie Mitton

Honey Roasted Squash with Rosemary

The fall season is abundant with all kinds of squash. This recipe is the perfect choice for a healthy side dish. The mix of honey, olive oil, and rosemary makes a perfect flavour combination for any squash.

  1 organic squash
2 tbsp honey
4 tbsp extra virgin olive oil
pinch of rosemary  

Preheat oven to 375' F. Cut squash lengthwise, and scoop out seeds and membrane. Combine oil and honey in a bowl. Brush squash with water and honey mixture. Place on a rimmed baking sheet lined with aluminum foil. Bake until tender (30-40 minues).

Filed in: dairy free, gluten free, Recipes, vegetarian
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