Roasted Winter Squash

Prep: 15 min. Bake: 1 hr., Stand: 10 min.

Yield: Makes 6 to 8 servings

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

Preparation

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.

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.