Roasted Winter Squash

Ingredients

• 1 lb acorn squash 
• 0.3 cup butter 
• 2 lb butternut squash 
• 2 tablespoons honey 
• 0.3 teaspoon pepper 
• 1 teaspoon salt 
• 2 lb spaghetti squash 

Equipment

• baking sheet
• oven
• aluminum foil
• microwave

Directions

1. Preheat oven to 40
2. Cut butternut squash, spaghetti squash, and acorn squash in half lengthwise, and remove seeds.
3. Place squash, cut sides up, on an aluminum foil-lined baking sheet. Microwave butter and honey at HIGH 1 minute or until melted; stir until blended.
4. Brush cut sides of squash with butter mixture.
5. Sprinkle with salt and pepper.
6. Bake, uncovered, 1 hour or until tender; let stand 10 minutes.
7. Cut into large pieces and serve.
8. Roasted Acorn Squash: Omit butternut and spaghetti squash.
9. Cut acorn squash in half; remove and discard seeds.
10. Cut squash into 1/2-inch slices. Proceed with recipe as directed, decreasing bake time to 45 minutes or until tender.
11. Garnish with sage sprigs, if desired. Makes 4 servings. Prep: 10 min.,
12. Bake: 45 min.