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Baked Squash with Honey and Olive Oil

Hard squashes are wonderful to have around; not only do they have a very long shelf life when stored in a cool place, they're incredibly delicious when you finally get around to cooking them.

Baking makes things quick and easy - no peeling, minimal prep and very little mess to clean up.  We use a toaster oven which means we're not heating up a large space for a relatively small dish.

This recipe features a Hubbard squash that had been sitting on our pantry shelf for at least three months.  Substitute any hard squash such as acorn or turban for equally tasty results.

The combination of a fruity, extra virgin olive oil and the buttery Arizona Rangeland Honey melting into the hot squash can't adequately be described - you'll have to tast it for yourself!

 

Baked Squash with Honey and Olive Oil

Cut washed Hubbard squash into quarters or smaller, depending on how big squash is and how big you want the servings to be.  Scrape out seeds and pulp and set skin side down on foil lined baking sheet.  Cover loosely with a sheet of foil (so squash doesn't dry out) and bake at 350 F until almost tender.  Remove foil for last 10 minutes or so of baking.

Remove squash from oven and set on plates.  Place a spoonful of Arizona Rangeland Honey in the hollow of each squash piece and drizzle with extra virlgin olive oil.  Sprinkle with sea salt and fresh ground black pepper to taste.