Acorn Squash, Hazelnuts and Parmesan with Acacia Honey

Acorn Squash, Hazelnuts and Parmesan with Acacia Honey


  • 1 acorn squash, seeded and cut into 8 wedges 
  • 1 tablespoon sea salt 
  • ½ teaspoon cayenne pepper 
  • 1 tablespoon extra virgin olive oil 
  • 2 tablespoons Organic Acacia Honey  
  • 2 tablespoons grated Parmesan cheese 
  • ¼ cup blanched hazelnuts, toasted 
  • 1 tablespoon parsley leaves Juice of 1 lemon 

Preheat the oven to 350°F. In a baking dish, place the acorn squash flesh side up. Season with the sea salt and cayenne pepper and then drizzle with the olive oil. Cover with foil. Bake until fork-tender, about 35 minutes. Remove the foil and drizzle the squash with the honey. Bake for 5 minutes. Arrange on a platter and sprinkle with the cheese. Garnish with the hazelnuts and parsley, and drizzle the lemon juice over. Serve warm. 

If you make this recipe, be sure to take a photo and hashtag it #HexapiHoney. We'd love to see what you create!

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