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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.

More Information
SKU R058

- 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

Tips Notes

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
Yield 2 Servings
Level Easy
Credits Chef Cindy Taffel & Photographer Robyn Handler
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