Roasted Squash Wedges
We used acorn squash for this recipe, but others, such as butternut or pumpkin, work just as well.
- 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
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.
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.
SourceMartha Stewart Living, February 2001