Acorn Squash with Saffron Honey
Saffron honey is the secret to this delicious vegetable dish
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, 1/8 teaspoonVanilla Bean Powderand 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. Drizzle with Saffron and Acacia Honey.
- 1 Acorn Squash
- 2 teaspoon Granulated Brown Sugar
- 1 teaspoon Vietnamese "Saigon" Cinnamon
- 1 teaspoon Ground Nutmeg
- 1/4 teaspoon Vanilla Bean Powder
- Fleur de Sel Salt, to taste
- 2 tablespoons unsalted butter
- 1 teaspoon Saffron and Acacia Honey
Fleur de Sel Salt is a finishing salt and a few crystals sprinkled over a dish right before serving add a burst of flavor, visual appeal and even texture.
|Prep Time||5 Minutes|
|Cook Time||45 Minutes|
|Total Time||50 Minutes|
|Credits||Chef Cindy Taffel & Photographer Robyn Handler|