Food & Cooking Recipes Healthy Recipes Gluten-Free Recipes Roasted Squash Wedges 3.3 (49) Add your rating & review By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Photo: Anna Williams Servings: 4 We used acorn squash for this recipe, but others, such as butternut or pumpkin, work just as well. Ingredients 2 acorn squash 2 tablespoons unsalted butter, melted 2 tablespoons honey 1 teaspoon ground cinnamon Pinch of ground nutmeg ½ teaspoon coarse salt ¼ teaspoon freshly ground pepper Directions 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. Rate it Print