Roasted Squash with Chiles and Honey Recipe
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Tasty side dish for Thanksgiving with a hint of spicy sweetness.
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3 squash - butternut or acorn, halved and seeded
6 tablespoons olive oil
1/4 cup balsamic vinegar
3 tablespoons honey
2 tablespoons peperoncini - minced
3 teaspoons thyme
1 teaspoon salt
:large rimmed baking sheet, small brush for basting
Preheat oven to 400°F.
Brush the tops and insides of the squash with 2 tablespoons of olive oil.
Place squash halves cut side up on a rimmed baking sheet.
Whisk 4 tablespoons of olive oil with the balsamic, honey, pepperoncini, thyme and salt.
Pour into each squash, dividing evenly.
Brush a small amount of the glaze up the sides of each squash.
Bake until the squash are tender and browned, approximately on hour, brushing occasionally with the glaze as it bakes.
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