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Roasted Winter Squash

Roasted Winter Squash

The butter and honey give these roasted squash a sweet flavor.

This recipe goes with Spaghetti Squash Sauté

Southern Living OCTOBER 2005

  • Yield: Makes 6 servings
  • Prep time: 10 Minutes
  • Bake: 35 Minutes

Ingredients

  • 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

Preparation

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.

Nutritional Information

Amount per serving
  • Calories: 108
  • Calories from fat: 16%
  • Fat: 2.1g
  • Saturated fat: 1g
  • Monounsaturated fat: 0.8g
  • Polyunsaturated fat: 0.2g
  • Protein: 1.8g
  • Carbohydrate: 24g
  • Fiber: 6.8g
  • Cholesterol: 5mg
  • Iron: 1.5mg
  • Sodium: 118mg
  • Calcium: 69mg
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Roasted Winter Squash Recipe

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