Recipe courtesy of Chef David Guas, Owner of Bayou Bakery, Coffee Bar & Eatery in Arlington, VA, for the National Honey Board.
- 2 acorn squashes
- 1 Cup plus 1 tablespoon water
- ¼ Cup sage honey
- ½ Teaspoon kosher salt
- ½ Cup unsalted butter
- ½ Cup sage honey
- 2 Tablespoons fresh sage leaves, chopped
- Fleur de Sel or Maldon salt
Preheat the oven to 350 degrees F.
Cut each acorn squash in half lengthwise and, using a metal spoon, scoop out and discard the seeds and any pulp. Pour 1 cup of water into a 4-inch deep ovenproof pan; arrange each squash, cut-side up, snugly on top.
In a small bowl stir together ¼ cup sage honey, 1 tablespoon of water, and the salt; brush the cut-side of each squash with the honey solution, making sure that all of the honey solution is used. Cover the pan tightly with foil and bake for 30 minutes.
While the squash is cooking, make the sage honey butter. Heat a 6-inch sauté pan over medium heat until hot; add the butter and swirl until foaming; cook until nutty brown in color. Remove from the heat and immediately add ½ cup sage honey and the sage leaves, stirring well. Set aside.
Remove the foil from the squash and bake for another 15 minutes or until golden and tender when tested with the tip of a knife.
Transfer the squash to a serving platter and spoon the sage-honey butter on top, then sprinkle with Fleur de Sel or Maldon salt.