We used acorn squash for this recipe, but other types, such as butternut or pumpkin, work as well.
Recipe information
Yield
serves 4
Ingredients
2 acorn squash
2 tablespoons butter, melted
2 tablespoons honey
1 teaspoon ground cinnamon
Pinch of ground nutmeg
1/2 teaspoon coarse salt
1/4 teaspoon freshly ground pepper
Preparation
Step 1
Heat the oven to 400°F. Cut the squash in half through the stem end, and remove the seeds. Cut each half into 3 wedges, 1 1/2 to 2 inches thick. Place the wedges in a large roasting pan.
Step 2
Toss with the butter, honey, cinnamon, nutmeg, salt, and pepper. Roast the squash, tossing occasionally, until tender and golden brown, 35 to 45 minutes.
Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.
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