Recipe by Executive Chef John McConnell
A simple and delicious side dish that is full of warm fall flavor and enhanced with a touch of sweetness from Clif Family’s Solar Grown™ Cinnamon Honey Spread.
Yield: 2-4 servings
Preheat oven to 375° F.
Remove the stem and root end of the squash (no need to peel). Split down the center, cutting the squash in half lengthwise and use a spoon to scoop out the seeds and strings. Split each half lengthwise again and cut each quarter into ½” thick wedges. Transfer to a mixing bowl and toss with olive oil, Clif Family Solar Grown™ Cinnamon Honey Spread, thyme sprigs, curry powder and a generous amount of salt.
Spread on a parchment lined sheet tray and bake for 15-20 minutes (with convection if possible) until the squash takes on a golden-brown color and is tender but not mushy. Transfer to a serving dish and toss in the lemon juice. Adjust seasoning with additional salt as needed.