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Butternut squash with orange oil and burnt honey

Sweet, silky butternut squash with a glossy orange oil glow.
Burnt honey brings sticky warmth, while pecorino and cider vinegar cut it.
Finish with orange zing and crunchy pumpkin seeds for cozy contrast.

side dish ⏱ 55 min 380 kcal / portion 35.0 g carbs / portion (estimated) vegetarian gluten 🔗 Original source

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Butternut squash with orange oil and burnt honey
v4 · rb0e705f985 20260727Z1751 1½ tbsp honey 1½ tsp cider vinegar 40 g pecorino 2 pieces orange 🔥 preheat the oven to 240°C fan 🔪 ⏱ 1 min blitz orange peel with olive oil ⏱ 20-60 min infuse the orange oil ⏳ 20 min strain the orange infused oil segment the oranges and reserve 1 tablespoon of juice for the dressing 🌀 toss butternut squash with olive oil, nutmeg, salt and black pepper 🔥 ⏱ 20-25 min bake the butternut squash, turning halfway, until cooked through and nicely browned ⏳ ⏳ 40 min cool the roasted squash to room temperature 🍳 ⏱ 2-3 min boil the honey until deep brown caramel, stirring occasionally ⏳ stir in the orange segments, reserved juice and vinegar, then cool slightly 🍽 arrange the roasted squash and pecorino on a large platter 🍽 pour over the burnt honey dressing 🍽 top with oregano, pumpkin seeds and orange oil Butternut Squash 🎉 45 ml olive oil 15 g orange peel 900 g butternut squash ¼ tsp nutmeg salt to taste black pepper to taste 1½ tbsp oregano 20 g pumpkin seed olive oil, orange peel split butternut squash, nutmeg, salt, black pepper pecorino oregano, pumpkin seed split
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Preparation steps

  1. preheat the oven to 240°C fan
  2. blitz orange peel with olive oil for 1 minute
  3. infuse the orange oil for 20–60 minutes
  4. strain the orange infused oil
  5. segment the oranges and reserve 1 tablespoon of juice for the dressing
  6. toss butternut squash with olive oil, nutmeg, salt and black pepper
  7. bake the butternut squash 20–25 minutes, turning halfway, until cooked through and nicely browned
  8. cool the roasted squash to room temperature
  9. boil the honey 2–3 minutes until deep brown caramel, stirring occasionally
  10. stir in the orange segments, reserved juice and vinegar, then cool slightly
  11. arrange the roasted squash and pecorino on a large platter
  12. pour over the burnt honey dressing
  13. top with oregano, pumpkin seeds and orange oil

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