The farmer’s market has oodles of awesome squash—butternut, hubbard, acorn, and lots of other wonderful varieties whose names I don’t know. It’s time to make Honey-Glazed Squash.
This old-time recipe contains not only honey, but also lemon juice and ground mace. The lemon juice gives lovely citrus undertones to the honey which mingles with the delicate flavor of the mace.
If desired, chopped walnuts can be mixed with the squash for added flavor and crunchiness.
If you are looking for a recipe for candied, squash, this IS NOT the recipe for you. But if you want a classic recipe for a rich, but sophisticated glaze, that is unexpectedly flavorful, you’ll love it.
Honey Glazed Squash
2 cups winter squash (butternut, hubbard, etc.) –pared and cut into 1 inch cubes
2 tablespoons butter
1/4 cup honey
1 tablespoon lemon juice
1/8 teaspoon ground mace
1/3 cup chopped walnuts (optional)
Put cubed squash in a saucepan and cover with water. Turn heat to high and bring to a boil; reduce heat to medium and cook until just barely tender (about 12-15 minutes); then thoroughly drain the squash.
Meanwhile in another pan, melt the butter; then stir in the honey, lemon juice, and mace. Using medium heat bring to a boil, then reduce heat so that the liquid simmers. Cook until the liquid begins to thicken into a honey syrup (about 8-10 minutes). If desired, add the walnuts. Add the drained squash cubes to the syrup, and gently turn the cubes to coat with the honey glaze. Place glazed squash in a serving bowl.
Any type of winter squash can be used for this recipe, but here is the squash that I used. Can you help me identify it? It cooked up beautifully–the cooked pieces were tender, but retained their shape well.
At the farmer’s market, it was in a group of squash—all which had long crooked necks—that were labeled as butternut squash. However, the butternut squash every other producer was selling had much shorter necks.
This squash probably weighed about 5 or 6 pounds. I have a very vague memory of a squash called the Pennsylvania Dutch crookneck squash that we grew when I was I child which I think looked similar to this. But this squash was smaller than what I remember them being. So I’m confused. Is it a butternut squash? . . . Pennsylvania Dutch crookneck squash? . . . something else?