Hot Honey Thyme Squash
Faith Kennedy
4
10 minutes
30 minutes
177
American
Side, Appetizer, Savory
This Hot Honey Thyme Squash is a simple, flavorful cast iron side dish made with tender roasted yellow squash, hot honey, fresh thyme, butter, and a touch of red pepper. Sweet, savory, buttery, and finished with just the right amount of heat, it's an easy recipe for summer or fall dinners, holiday meals, or everyday cooking. Made in a No. 8 cast iron skillet, it's also a delicious way to keep your pan in regular use while building and maintaining its seasoning.
Ingredients
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No. 8 Lancaster Skillet
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3 medium yellow squash, peeled, seeded, and cut into 1-inch cubes
2 tablespoons olive oil
2 tablespoons hot honey
2 tablespoons unsalted butter
1 tablespoon fresh thyme leaves
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
¼ teaspoon red pepper flakes
Directions
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Preheat the oven to 425°F.
Prepare the squash. Add the cubed butternut squash to a No. 8 Lancaster Cast Iron Skillet. Drizzle with olive oil and season with salt, black pepper, and red pepper flakes. Toss to coat and spread the squash into an even layer.
Roast the squash for 20–25 minutes, stirring once halfway through, until it begins to soften and caramelize.
Add the flavor. Remove the skillet from the oven and add the butter, hot honey, and fresh thyme. Toss the squash until evenly coated.
Finish roasting for another 5–10 minutes, until the squash is tender, deeply caramelized, and glossy.
Serve warm with an extra drizzle of hot honey and a sprinkle of fresh thyme, if desired.
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For this version, we’re keeping things classic: a simple, lightly sweetened pancake cooked in butter on the Lancaster No. 8 Griddle, then topped with a warm berry compote made with fresh lemon and a touch of vanilla.
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