4 to 8 servings
4 small Honey Bear squash
2 tablespoons extra-virgin olive oil
2 tablespoons melted butter
2 tablespoons honey
¼ teaspoon grated fresh nutmeg
10 small to medium sage leaves, shredded
Salt and freshly ground black pepper
We post a new recipe (or two!) each week, and you can click on an item below to see all past recipes that feature that ingredient.
For more recipes from CT farmers' markets click here.
The NY Times also has a Recipe Generator to help you come up with great meals to make based on what you get at the market each week.