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Roasted Winter Squash

Prep time 10 mins
Bake time 35 mins
Yield Makes 6 servings
These squash wedges are a fun alternative to potatoes with a meal. 

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

Nutrition 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

How to Make It

  1. 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.)

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

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