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Spicy Honey Roasted Acorn Squash

2 medium acorn squash
4 Tbsp. butter, melted
1 Tbsp. honey
1 Tbsp. Halladay's Maple Habanero Seasoning
1 tsp. salt
1 tsp. pepper

Heat oven to 400˚F. Cut squash in half and scrape out seeds. Lay halves flat; cut into 1-inch thick slices. Whisk together remaining ingredients; brush each slice with mixture. Arrange squash on baking sheet and drizzle with any remaining sauce. Roast until tender, about 6 minutes on each side.

SIMILAR RECIPES
Herb Buttered Corn on the Cob

Herb Buttered Corn on the Cob

1 stick butter, softened
1 to 2 tsp. Halladay's Seasoning (suggestions below)

Combine ingredients; let sit 30 minutes. Brush cooked corn with herb butter; salt and pepper to taste.

Suggested seasonings:
Cheddar Ale, Garlic Chipotle, Harvest Ranch, Maple Habanero, Barbecue Rub for Chicken & Ribs

Garlicky Roasted Butternut Squash Lasagna

Garlicky Roasted Butternut Squash Lasagna

3 lbs. butternut squash, halved and seeded
4 Tbsp. unsalted butter
2 Tbsp. Halladay's Scampi Bistro Pasta Seasoning
cup flour
4 cups milk
1 cup heavy cream
1 package no-cook lasagna noodles
3 cups parmesan cheese, finely grated

Preheat oven to 450F. Brush squash with olive oil; bake until soft, 45-50 minutes. Let cool, scoop out flesh; set aside. Melt butter in large skillet over medium-low heat. Whisk in flour and seasoning; cook for 3 minutes. Whisk in milk until smooth. Simmer until thickened, about 10 minutes, stirring occasionally. Stir in squash; season with salt and pepper. NOTE: sauce can be made 3 days in advance and refrigerated. Reduce oven to 375F. Beat cream until medium peaks form; set aside. Grease a 9X13-inch baking dish; spread 1 cup of sauce on bottom and cover with a layer of noodles. Add a layer of sauce and top sprinkle with cheese. Continue to layer until noodles and sauce are gone. Place final layer of noodles on top and cover with cream and remaining cheese. Cover with foil; bake for 30 minutes. Remove foil and continue baking until top is golden brown, about 10 minutes. Let cool 5 minutes before serving.

Maple Habanero Chicken Wrapped in Bacon

8 chicken tenders, halved
2 (3 oz.) packages light or regular cream cheese, softened
1 Tbsp. Halladay's Maple Habanero Seasoning
16 slices of bacon

Preheat oven to 400˚F. Combine cream cheese and seasoning. Top each piece of chicken with 1 tsp. of cream cheese mixture, then roll and wrap with one slice of bacon, securing with a toothpick. Transfer to a baking sheet and bake, turning once, until cooked through, about 20 minutes.

Maple-Mustard Chicken with Squash and Brussels Sprouts

4 Tbsp. Halladay's Sage Peppercorn Backyard BBQ Rub
2 Tbsp. Dijon mustard
2 Tbsp. maple syrup
4 bone-in, skin-on chicken breasts
1 butternut squash, peeled, seeded and cut into 1-inch pieces
8 oz. Brussels sprouts, halved
3 Tbsp. olive oil

Place a large rimmed baking sheet in oven. Preheat oven to 425˚F (leave pan in oven while preheats). Combine seasoning, mustard and syrup; brush half onto chicken. Add chicken to hot pan and bake for 20 minutes. Toss vegetables with remaining sauce. Remove pan, drain juices and add vegetables. Bake another 20 minutes until chicken is cooked through.