100g of Créme Brûlée Chandler Honey
1 medium sized butternut squash
2 tablespoons of extra virgin olive oil
salt and pepper to taste
Preheat oven to 400F on convection bake.
Cut the squash in half lengthwise and scoop out the seeds with a spoon. Peel and cut the squash into pieces that are roughly equal-sized. The smaller the pieces, the more of a slight crunch they will have at the end.
Mix together honey and oil in a bowl. If the honey is too cold to be easily mixed add a splash of hot water.
Add the squash to a baking sheet, pour over the honey and oil, and toss until everything is coated. Arrange in an even layer. Sprinkle with salt and pepper.
Roast squash for 20-25 minutes, tossing halfway through, or until the squash is cooked. For the last 5 minutes, switch the oven to broil for a créme brûlée’d crispy effect.