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Side Dish

Honey-glazed butternut squash

Michael Poompan
Executive chef, Renaissance Long Beach Hotel, Long Beach

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1 small butternut squash
1 tbsp. salt
1 tsp. black pepper
1/3 cup honey
1 cup hot water
2 tbsp. butter


Preheat oven to 400 degrees. Peel squash and split in half, top to bottom. Use a spoon to remove the seeds. Dice squash into 1/2-inch cubes and place in a mixing bowl. You should have about 4 cups.

Add salt, pepper and honey to bowl and toss. Transfer mixture to a baking dish (stoneware is best for this). Pour in hot water. Cut butter into thin slices and top the squash. Bake for 1 hour or until squash is soft and liquid is reduced to a glaze.

Serves 4

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