We looked for small squash and served them cut in half. You may quarter larger squash if necessary. Using various types of squash makes for an attractive presentation.
- Servings: 14
Source: Martha Stewart Living, November 2001
- 8 squash, such as kabocha, acorn, delicata, and buttercup
- 4 tablespoons unsalted butter
- 3 tablespoons honey
- 1 1/2 teaspoons thyme leaves
Preheat oven to 450 degrees. Cut squash in half, and remove seeds using an ice-cream scoop or large spoon. Arrange them cut side up on a baking sheet.
In a small saucepan, heat the butter, honey, and thyme over medium heat until melted and thoroughly combined. Using a pastry brush, coat the squash with butter mixture. Sprinkle with salt and pepper; roast for 30 to 35 minutes, until golden brown and tender.