Roasted Winter Squash

Southern Living


Makes 6 servings


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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


Prep: 10 Minutes
Bake: 35 Minutes

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.)

Stir together butter and honey until blended. Brush squash evenly with butter mixture; sprinkle evenly with salt and pepper.

Bake at 450° for 30 to 35 minutes or until tender, turning once. Cut skins from squash wedges, and discard.

Created date

September 2005

Nutritional Information

Calories 108
Caloriesfromfat 16 %
Fat 2.1 g
Satfat 1 g
Monofat 0.8 g
Polyfat 0.2 g
Protein 1.8 g
Carbohydrate 24 g
Fiber 6.8 g
Cholesterol 5 mg
Iron 1.5 mg
Sodium 118 mg
Calcium 69 mg