- 1 butternut squash max length 24 cm 9.4inch
- 6 tbsp honey
- 2 tbsp olive oil extra virgin
- 1tbsp dijon mustard
- 1tbsp finely cut sage
- 1tsp finely cut thyme
- 1tsp salt
- ½ tsp pepper
- 3 tsp crumbled pecan nuts
- Oven at 220°C
Ok lets get started, honey glazed butternut squash marinaded with a delicious dressing and then cooked in your own outdoor oven! Live is good 😉
Start by pealing off the skin from the butternut chopping the butternut in 2. Take out all the seeds using a spoon.
Place both halves on a baking tray flat side down and bake them for about 20 min at a low heat about 220°C they should be only small flames in your oven. When the oven is cooling down too much just add very small peaces of wood so you can keep the them low.
During this 20 minutes you have time to make that delicious marinade. Chop your herbs and mix ¾ of them with honey, mustard, oil, pepper & salt.
Next step, take out the butternut let it cool for a few minutes take your knife and start making incisions into the butternut cut down all the way until your knifes hits the two sticks cut the whole butternut in slices of about 3 mm thick
Rub 1/3 of the honey mixture unto your butternut squash. Also between the cuts, then add a splash of water to your baking tray, I would say about 10 tablespoons.
Place the butternut back into the oven and bake it for 30 more minutes at 200°C. You will continue adding water during the bake to prevent the butternut from drying out.
Check on the butternut every 5/10 minutes brush some of the dressing water combination over the butternut if there is very little moist left in the pan ad a splash of water. Also make sure to turn the tray every 10 minutes.
End voila after 30 minutes you made yourself a delicious wood fired smokey butternut squash. Serve it on a plate and top it of with the rest of the honey mixture pecan nuts and salt & paper to your liking.