Taste the Air-Chilled Difference®

Roasted Red Kuri Squash With Honey & Brown Butter

by , Chef, The Market House, Omaha, Nebraska

Roasted Red Kuri Squash With Honey & Brown Butter

Serves 3 to 4 as a side

  • 1 large (or 2 medium) red kuri squash, peeled and diced large (or substitute 1 large butternut squash)
  • 1 tablespoon salt
  • 1 teaspoon fresh cracked black pepper
  • 2 tablespoons canola oil
  • 5 thyme sprigs, leaves removed
  • 4 tablespoons butter
  • Juice of 1 lemon
  • 1 cinnamon stick
  • 2 star anise
  • ½ cup honey

Preheat oven to 400°F. In a large bowl, toss the squash with salt, black pepper, oil, and thyme leaves and roast on a parchment-covered baking sheet until light brown and soft, about 20 minutes. Meanwhile, heat a small sauce pot until very hot. Add the butter. (It will start turning light brown almost instantly.) Stir constantly until light golden brown. Add the lemon juice, cinnamon stick, and star anise. Remove from heat and stir in the honey. Arrange the roasted squash on a platter and drizzle with brown butter sauce.