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Roasted Honeynut Squash A Holiday Recipe

The Inspiration
Wonderful winter squash

Our culinary team at AKB in Archer Hotel Burlington, whipped up this delicious roasted recipe on the fly — and yes, it’s both delicious and easy to make.

We’d love to host you this holiday season at AKB Burlington, too. If you can’t join us soon, we hope you’ll enjoy this fall dish and think (fondly) of your friends at AKB Burlington.

Honeynut Squash


  • 1 honeynut squash
  • 6 slices prosciutto
  • ½ cup butter
  • 8 fresh sage leaves (1/4 ounce)
  • Salt and pepper, to taste
  • ¼ cup candied pecans
  • ¼ cup honey
  • ¼ cup dried cranberries


  1. Heat the oven to 350˚.
  2. Cut the squash in half and place cut-side down on a baking pan. Roast until tender, about 30 minutes.
  3. Slice the prosciutto very thin and set aside.
  4. To a sauté pan, add butter over medium heat. Brown the butter.
  5. Add sage and cook a few more minutes.
  6. Take the squash out of the oven. Turn them cut-side up and drizzle the brown butter and sage.
  7. Toss the pecans in honey just to coat. Bake at 350˚ until brown, about 10 minutes.
  8. Plate the squash. Add prosciutto around the squash. Sprinkle with pecans and cranberries.

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