Ingredients Jump to Instructions ↓

  1. 1 acorn squash (2 lb), halved, seeded and cut in

  2. 1 butternut squash (11/2 lb), halved, seeded and cut in

  3. 6 wedges

  4. 2 Tbsp butter, melted

  5. 1 Tbsp packed light-brown sugar

  6. 1/4 tsp salt Garnish: fresh thyme leaves

Instructions Jump to Ingredients ↑

  1. Heat oven to 375°F. Line a rimmed baking sheet with foil.

  2. Place squash on baking sheet; brush with butter. Mix sugar and salt; rub over wedges.

  3. Roast 55 to 60 minutes until soft and brown at edges. Transfer to serving platter; sprinkle with thyme. Planning Tip: Cut squash up to 1 day ahead. Cover with damp paper towels and refrigerate.


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