Chamomile Glazed Roasted Acorn Squash
Elevate your fall table with this Chamomile Glazed Roasted Acorn Squash—a dish that combines earthy, caramelized squash with the delicate floral essence of chamomile. Infused with a honey-sweetened glaze enriched by warm spices like cinnamon and nutmeg, this recipe brings a cozy yet elegant twist to roasted vegetables. The tender wedges are roasted to perfection, brushed with a buttery chamomile glaze that creates a golden, glossy finish that's as beautiful as it is delicious. Ready in under an hour, this seasonal side dish is perfect for holiday feasts or weeknight dinners alike, and a garnish of fresh thyme provides an optional pop of herbal brightness. Serve this irresistibly fragrant dish warm for a truly memorable autumnal bite. Keywords: chamomile glazed acorn squash, roasted acorn squash recipe, fall side dishes, easy squash recipe, holiday vegetable recipes.
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Recipe Information
Ingredients
- 2 medium-sized acorn squash
- 2 tablespoons olive oil
- 1 teaspoon salt
- 2 chamomile tea bags
- 0.5 cups boiling water
- 3 tablespoons honey
- 2 tablespoons unsalted butter
- 0.5 teaspoons ground cinnamon
- 0.25 teaspoons ground nutmeg
- 1 sprig fresh thyme (optional, for garnish)
Instructions
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper or aluminum foil.
Wash the acorn squashes thoroughly. Cut them in half lengthwise and scoop out the seeds with a spoon.
Slice each half into 1-inch thick wedges and place them on the prepared baking sheet.
Drizzle the squash slices with olive oil and sprinkle with salt. Toss to coat evenly, then arrange them in a single layer with the cut sides facing the pan.
Roast the squash in the preheated oven for 25 minutes.
While the squash is roasting, prepare the chamomile glaze. Steep the chamomile tea bags in 1/2 cup of boiling water for 5 minutes. Remove the tea bags and set the infused tea aside.
In a small saucepan over low heat, combine the chamomile tea, honey, butter, cinnamon, and nutmeg. Stir frequently until the butter is melted and the mixture is smooth. Remove the glaze from heat.
After the initial 25 minutes of roasting, remove the squash from the oven. Use a pastry brush or spoon to generously coat each wedge with the chamomile glaze.
Return the glazed squash to the oven and roast for an additional 15-20 minutes, or until the squash is tender and caramelized. Brush with more glaze halfway through if desired.
Remove the squash from the oven and transfer it to a serving plate. Optionally, garnish with a sprig of fresh thyme for a bright and herbal finishing touch.
Serve warm and enjoy the fragrant, sweet, and spiced flavors of the Chamomile Glazed Roasted Acorn Squash.
Nutrition Facts
Calories |
221 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 12.6 g | 16% | |
| Saturated Fat | 4.5 g | 23% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 16 mg | 5% | |
| Sodium | 492 mg | 21% | |
| Total Carbohydrate | 28.3 g | 10% | |
| Dietary Fiber | 2.4 g | 9% | |
| Total Sugars | 12.8 g | ||
| Protein | 1.3 g | 3% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 55 mg | 4% | |
| Iron | 1.1 mg | 6% | |
| Potassium | 518 mg | 11% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
