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SKU
5045 5021 4157 R058

5045 Vietnam Cinnamon Roasted Acorn Squash with Saffron Honey

Saffron honey is the secret to this delicious vegetable dish

5045 Vietnam Cinnamon Roasted Acorn Squash with Saffron Honey

Preheat oven to 375 degrees.
Cut Acorn Squash in half and remove seeds.

Fill a loaf pan 1/3 of the way with water.
Place the Acorn Squash halves flesh side up into the pan. In the center of each Acorn Squash, place 1 tablespoon butter, 1 teaspoon Granulated Brown Sugar, and Fleur de Sel Salt.

Sprinkle enough Vietnamese "Saigon" Cinnamon and Ground Nutmeg to cover the entire Acorn Squash.

Cook for 45 minutes or until fork tender. Plate and drizzle with Saffron and Acacia Honey.

 

- 1 Acorn Squash

- 2 teaspoon (4174) Granulated Brown Sugar

- 1 teaspoon (5045) Vietnamese 5% "Saigon" Cinnamon

- 1 teaspoon (5021) Ground Nutmeg

- (4157) Fleur de Sel Salt, to taste

- 2 tablespoons unsalted butter

- 1 teaspoon Saffron and Acacia Honey


Fleur de Sel Salt is a finishing salt.

Tip: Add a few crystals sprinkled over a dish right before serving adds a burst of flavor, visual appeal and even texture.

 

More Information
SKU 5045 5021 4157 R058
Ingredients

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Prep Time 5 Minutes
Cook Time 45 Minutes
Total Time 50 Minutes
Yield 2 Servings
Level Easy
Credits Chef Cindy Taffel & Photographer Robyn Handler
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