Julie Fortenberry, RD, LDN
Honey has been used as a natural sweetener for years. Today, local honey is still used to improve food and drinks, and many people also use it as a way to maintain good health. Raw, local honey contains many enzymes, antioxidants, vitamins and minerals that your body needs — and it may even help prevent seasonal allergies. Plus, using local honey supports your neighborhood bee farmers. Just a couple tablespoons of honey are all that’s needed to sweeten this yummy roasted winter squash recipe.
- 4 to 5 pounds winter squash (use at least 2 varieties, such as acorn and butternut), seeded (but not peeled) and cut into 1-inch-thick slices or wedges
- 3 tablespoons olive oil
- 2 tablespoons honey (use local honey, if possible)
- ¼ teaspoon sea salt
- ¼ teaspoon pepper
- 2 to 3 tablespoons chopped fresh herbs, such as sage, rosemary, thyme, and oregano
- ⅛ teaspoon sea salt
- 1 teaspoon honey (use local honey, if possible)
- Preheat oven to 375°F. Line two large shallow baking pans with foil; set aside. Place squash in a very large bowl; drizzle with oil and the 2 tablespoons honey. Using your fingertips, rub the oil and honey into the squash pieces to coat evenly. Sprinkle with the ¼ teaspoon sea salt and the pepper. Arrange the squash pieces in a single layer in the prepared baking pans.
- Roast 30 to 45 minutes or until tender when pierced with a fork or a small, sharp knife, turning the pieces once or twice during roasting.
- Transfer squash to a serving platter. Sprinkle with fresh herbs and the ⅛ teaspoon sea salt. Drizzle with the 1 teaspoon honey. Serve warm with some lean protein and a salad for a complete holiday meal.
Julie Fortenberry is a registered dietitian at Touro Infirmary. She obtained a Bachelor of Science degree in Nutrition and Dietetics from the University of Southern Mississippi. Julie believes that lifestyle changes and wholesome nutrition are obtainable, and brings real-life understanding to wellness and nutritional counseling.