Roasted Squash Wedges

Name: Roasted Squash Wedges
Yield: 4 servings
Ingredients: 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

Recipe photo courtesy of Anna Williams

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

Source: Martha Stewart Living, February 2001

Servings

Ingredients

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

Directions

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.