Squash cubes blistered at the edges, red onions gone soft and sweet, one last turn in the oven: Hédène’s Pine Honey, deep and woody with hints of resin, lacquers the vegetables with a taste of high country.
Serves 4 · 45 min
Ingredients
- 1 butternut squash (about 2 lb / 1 kg), cut into cubes
- 2 red onions, cut into wedges
- 2 tbsp olive oil
- Salt and pepper
- 2 tbsp Pine Honey (Hédène)
- A few thyme leaves
- Roast meat (optional), to serve
Method
- Preheat the oven to 400°F (200°C).
- Cut 1 butternut squash (about 2 lb / 1 kg) into cubes and 2 red onions into wedges.
- Toss with 2 tbsp of olive oil, salt and pepper, spread on a baking sheet and roast for 25 minutes.
- Drizzle with 2 tbsp of pine honey, toss and roast for 10 more minutes, until caramelized.
- Finish with a few thyme leaves and serve with roast meat or on its own.
The star of this recipe: Pine Honey, by Hédène.
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Add the Clipperton products used here in one go. The other ingredients come from your usual market.
