These squash wedges are a fun alternative to potatoes with a meal.
This recipe goes with Curried Butternut Squash Soup, Spaghetti Squash Sauté, Roasted Butternut Squash Salad with Blue Cheese Vinaigrette, Roasted Acorn Squash with Cranberry Relish, Butternut Squash Bake
Southern Living OCTOBER 2005
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.
Go to full version of