(Metro News Service) September is National Honey Month, making it an ideal time to celebrate this ancient, never‑spoiling sweetener. Honey’s flavor shifts with every blossom bees visit, giving cooks endless variety. Whether enjoyed straight from the comb or stirred into fall dishes, honey adds natural warmth to any meal.

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Honey-Glazed Sweet Potatoes & Squash with Chili & Halloumi

Makes 4 servings

• 1 small butternut squash, peeled, seeded, and cut into wedges
• 2 large sweet potatoes, peeled and cut into wedges
• 3 tablespoons of olive oil
• 2 tablespoons honey
• 2 red chili peppers, sliced
• 1/2 pound halloumi, cubed
• 1/4 cup of pumpkin seeds
• 2 tablespoons sesame seeds
• 2 tablespoons of basil pesto
• Kosher salt, to taste
• Freshly ground black pepper, to taste

1. Preheat the oven to 375°F. Toss the squash and sweet potatoes with plenty of salt and pepper to taste in a large roasting pan.
2. Cover with foil and roast for 30 minutes. Discard the foil and pour out any liquid in the pan.
3. Stir in the olive oil, honey, chili peppers, halloumi, pumpkin seeds, and sesame seeds.
4. Roast uncovered until the halloumi and vegetables are golden, tossing once or twice, for about 25 to 35 minutes.
5. Remove from the oven and transfer to a serving plate. Spoon over the pesto before serving.

Recipe courtesy of Lines + Angles