Roasted Winter Squash
Preheat oven to 400º. Cut 1 (2- to 3-lb.) butternut squash, 1 (2- to 3-lb.) spaghetti squash, and 1 (1- to 2-lb.) acorn squash in half lengthwise, and remove seeds. Place squash, cut sides up, on an aluminum foil-lined baking sheet. Microwave ¼ cup butter and 2 Tbsp. honey at HIGH 1 minute or until melted; stir until blended. Brush cut sides of squash with butter mixture. Sprinkle with 1 tsp. salt and 1⁄4 tsp. pepper. Bake, uncovered, 1 hour or until tender; let stand 10 minutes. Cut into large pieces and serve. Makes 6 to 8 servings. Prep: 15 min. Bake: 1 hr., Stand: 10 min.
Roasted Acorn Squash: Omit butternut and spaghetti squash. Cut acorn squash in half; remove and discard seeds. Cut squash into 1⁄2-inch slices. Proceed with recipe as directed, decreasing bake time to 45 minutes or until tender. Garnish with sage sprigs, if desired. Makes 4 servings. Prep: 10 min., Bake: 45 min.