Roasted Squash Wedges

We used acorn squash for this recipe, but others, such as butternut or pumpkin, work just as well.

  • Servings: 4
Roasted Squash Wedges

Photography: Anna Williams

Source: Martha Stewart Living, February 2001


  • 2 acorn squash
  • 2 tablespoons unsalted butter, melted
  • 2 tablespoons honey
  • 1 teaspoon ground cinnamon
  • Pinch of ground nutmeg
  • 1/2 teaspoon coarse salt
  • 1/4 teaspoon freshly ground pepper


  1. Preheat oven to 400 degrees. Cut squash in half through the stem end, and remove seeds. Cut each half into three wedges, 1 1/2 to 2 inches thick. Place wedges in a large roasting pan.

  2. In a small bowl, combine melted butter, honey, cinnamon, nutmeg, salt, and pepper. Toss squash with honey mixture. Roast squash, turning occasionally, until tender and golden brown, 35 to 45 minutes.


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