I’m now required to bring this to every family gathering during the holidays because it’s so awesome! Why not start a new tradition for your family? —Sarah Farmer, Culinary Director, Taste of Home,
- 1/2 cup honey
- 1 teaspoon dried thyme, divided
- 1 large butternut squash (about 5 pounds), peeled, halved, seeded and thinly sliced
- 3 tablespoons water
- 1/4 cup plus 2 tablespoons olive oil, divided
- 1-1/2 teaspoons salt, divided
- 1-1/2 teaspoons pepper, divided
- 1/2 cup panko bread crumbs
image/svg+xml Text Ingredients View Recipe,
Preheat oven to 375°. In a large saucepan, heat honey and 1/2 teaspoon thyme, stirring occasionally, over low heat until fragrant, 3-4 minutes.
Meanwhile, in a large microwave-safe dish, combine squash and water; microwave, covered, on high until squash is tender, 6-8 minutes. Drain. Add 1/4 cup olive oil, 1 teaspoon salt and 1 teaspoon pepper; toss to coat.
On a flat surface, stack squash slices. Arrange stacks on their sides in a greased 9-in. square baking dish. (To make stacking easier, set baking dish on end; fill with squash stacks. When dish is full, return to original position.) Drizzle 3 tablespoons honey mixture over squash.
Bake until squash is tender, 45-50 minutes. In a small skillet, heat remaining oil over medium heat. Add bread crumbs; toss with remaining thyme and remaining salt and pepper. Cook and stir until golden brown, about 5 minutes. Sprinkle over baked squash; if desired, drizzle with additional honey mixture.
1 serving: 237 calories, 8g fat (1g saturated fat), 0 cholesterol, 373mg sodium, 43g carbohydrate (20g sugars, 8g fiber), 3g protein.