Honey-Garlic Squash

Honey-Garlic Squash

This recipe is a great roasted vegetable side. If you’re not a chestnut lover, swap them for chickpeas or skip the topper completely.

SERVES 8

• 2 acorn squash
• 3 Roma tomatoes
• 2 red onions
• 2 Tbsp olive oil
• 2 Tbsp honey
• 4 cloves garlic, minced
• 2 tsp salt

CHESTNUT SALAD TOPPER (OPTIONAL)

• 3¹⁄₂ oz (100 g) roasted chestnuts, roughly chopped
• 8 oz (225 g) cherry tomatoes
• ¹⁄₄ red onion, diced finely
• 2 Tbsp fresh chopped parsley
• 1¹⁄₂ tsp olive oil
• ¹⁄₂ tsp salt

Preheat oven to 400°F (200°C). Wash squash and tomatoes well.

Slice squash into ¹⁄₂-inch (1¹⁄₄-cm) rings and remove the seeds. Slice onions and tomatoes into ¹⁄₂-inch (1¹⁄₄-cm) rings. Lay on two baking sheets lined with parchment paper.

In a small bowl, combine olive oil, honey, garlic, and salt. Brush over vegetables and bake for about 40 minutes.