This recipe goes with Roasted Butternut Squash Salad with Blue Cheese Vinaigrette
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.
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