Roasted Winter Squash

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.