Butternut squash with orange oil and burnt honey

side dish · ⏱ 55 min · 4 portions · 35.0 g carbs / portion · vegetarian · allergens: gluten

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
http://flowcooking.food/en-us/recipe/568/butternut-squash-with-orange-oil-and-burnt-honey/