Roasted Winter Squash with Honey and Thyme

recipes
Written By Amanda McLemore · Editor-In-Chief
 
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INGREDIENTS

 

1 acorn squash

2 tbs olive oil

salt, to taste

1 tsp fresh thyme

2 oz sheep’s feta

2 tbs dukkah

1 1/2 tsp City Honey

 

DIRECTIONS

preheat oven to 400°F.

I. cut squash in half and remove the seeds. compost the seeds and stem then cut the squash into 6-8 wedges

II. coat the squash in the olive oil and season to taste with salt roast squash for about 20 minutes, flip then continue cooking until golden brown and knife tender

III. place on a platter and garnish with dukkah, sheep’s feta, thyme and City Honey

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Amanda McLemore · Editor-In-Chief

Amanda McLemore has been editor-in-chief at Baguette and Butter since 2010.

Born and raised in Detroit, MI, Amanda was always drawn to food. She observed how it had the power to bring people together, help us grieve the loss of a loved one, and nourish and repair us from within. The more she learned about food and cooking it the more curious she became on how it was grown and where her food was coming from.

In 2016, Amanda McLemore gave up the grocery store for an entire year to see if it was possible to better connect with the local food grown within and around her city. In this year she learned much about growing her own food, sourcing local and packaged free ingredients and how to preserve the seasons; all for her health and the health of the planet.

@baguette_and_butter

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