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Roasted Squash Wedges

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

  1. 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.

The cookbook cover with a blue background and fine typeface.
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. Buy the full book from Amazon.
TagsAcorn SquashSquashVegetableSideDinnerLunchVegetarianGluten FreeNut FreeEasy5 Ingredients or FewerRoastFallCookbooks
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