Step 1: Preparing the butternut squash
Cut the squash in half lengthwise. Using a large spoon remove the seeds. Cut the neck from the bulb and then peel. Cut the flesh into 2-inch pieces.
Step 1: Step 1: Preparing the butternut squash
- ½ butternut squash, about 1 pound
Step 2: Cooking the squash
- ½ cup water
- ⅓ cup chopped onion
- 1 ½ tablespoons honey
- Kosher salt
- 1 ½ tablespoons unsalted butter
- 1 tablespoon balsamic vinegar
Place the squash in a large skillet, add the water, onion, honey, salt, butter, and vinegar, and set over high heat. Cover and cook until beginning to soften (there will be a little resistance when pierced with a knife), about 6 minutes.
Step 3: Glazing the squash
- ½ cup toasted pumpkin seed
Remove the lid and continue cooking until the liquid has evaporated, the squash is tender and the honey is beginning to caramelize in the bottom of the pan. Add the pumpkin seeds and toss or stir so that all of the juices coat the squash.
Step 4: Serving
Transfer to a serving dish and sprinkle with the parsley. Serve immediately.