Roasted Winter Squash

Name: Roasted Winter Squash
Ingredients: 1 (2- to 3-lb.) butternut squash; 1 (2- to 3-lb.) spaghetti squash; 1 (1- to 2-lb.) acorn squash; 1/4 cup butter; 2 tablespoons honey; 1 teaspoon salt; 1/4 teaspoon pepper

7 ingredients

2 steps

Ingredients

1 (2- to 3-lb.) butternut squash
1 (2- to 3-lb.) spaghetti squash
1 (1- to 2-lb.) acorn squash
1/4 cup butter
2 tablespoons honey
1 teaspoon salt
1/4 teaspoon pepper

Directions

1

Preheat oven to 400°. Cut butternut squash, spaghetti squash, and acorn squash in half lengthwise, and remove seeds. Place squash, cut sides up, on an aluminum foil-lined baking sheet. Microwave butter and honey at HIGH 1 minute or until melted; stir until blended. Brush cut sides of squash with butter mixture. Sprinkle with salt and pepper. Bake, uncovered, 1 hour or until tender; let stand 10 minutes. Cut into large pieces and serve.
2

Roasted Acorn Squash: Omit butternut and spaghetti squash. Cut acorn squash in half; remove and discard seeds. Cut squash into 1/2-inch slices. Proceed with recipe as directed, decreasing bake time to 45 minutes or until tender. Garnish with sage sprigs, if desired. Makes 4 servings. Prep: 10 min., Bake: 45 min.