Preheat the oven to 375°. Cut the squash in half and remove the seeds and pulp. Place onto a baking sheet, cut-side facing up. Drizzle the flesh of the squash with honey, olive oil, and season with salt and pepper. Flip the squash and bake cut-side down until soft, about 30 to 40 minutes.
Melt roasted garlic butter in a sauté pan over medium heat. Stir in the sun-dried tomatoes. Add the spinach leaves and cook until they are wilted, just a minute or two.
Use a fork to pull strands from the cooked squash that resemble thin angel hair pasta. Add to the pan and toss with the sun-dried tomatoes and spinach. Season with additional salt and pepper. Transfer to a serving bowl and garnish with pine nuts, thin strips of basil, and shaved Parmesan cheese.
The rich flavors of roasted garlic and butter add to the deliciousness of this sauce. Here’s my recipe:
Roasted Garlic Compound Butter:
4 large heads of garlic
2 tablespoons olive oil
1 teaspoon ground oregano
½ teaspoon kosher salt
½ teaspoon black pepper
4 tablespoons butter, softened
Preheat the oven to 375°. Cut about ¼ of the top off the bulbs and discard. Place the bulbs onto a sheet of aluminum foil, cut side up. Drizzle with olive oil and season with oregano, salt, and pepper. Close the foil loosely around the bulbs leaving a hole at the top. Place into the oven and bake until the cloves are golden, soft, and climbing out of their papery skins. Remove from the oven and cool to room temperature.
Place the butter into a small bowl. Squeeze the cloves into the bowl with the butter. Use a fork to mash everything together. Spread the garlic butter onto a piece of plastic wrap. Use the wrap to roll the garlic butter into a cylinder twisting the ends to make a tight roll. Place the butter into the fridge to firm up.
Slice the butter into rounds and place on grilled meats, fish, or veggies.
Toast pine nuts by placing them into a skillet over medium heat. You can move the skillet around to roll the nuts on the bottom of the pan. Watch closely, as the nuts will toast quickly. Once they are fragrant (and you will love that aroma), they’re done! Remove the nuts from the skillet right away.
When you stack basil leaves and then roll them into a cylinder and then thinly slice them, it’s called chiffonade. Just wanted you to know!