Food & Cooking Recipes Healthy Recipes Gluten-Free Recipes Roasted Squash Wedges 3.3 (49) Add your rating & review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. 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