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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 1 |
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The butter and honey give these roasted squash a sweet flavor. Ingredients:
3 pounds butternut squash, acorn squash, or spaghetti squash |
1 tablespoon butter or margarine, melted |
1/2 tablespoon honey |
1/4 teaspoon salt |
1/4 teaspoon pepper |
Directions:
1. Remove stem from squash. Cut squash in half lengthwise; remove and discard seeds. Cut each half into 4 wedges, and place on an aluminum foil-lined jelly-roll pan. (If using spaghetti squash, cut each half into 2 wedges.)
2. Stir together butter and honey until blended. Brush squash evenly with butter mixture; sprinkle evenly with salt and pepper.
3. Bake at 450° for 30 to 35 minutes or until tender, turning once. Cut skins from squash wedges, and discard.
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