Delicata Squash With Chestnut Honey

• 2 delicata squash unpeeled, 1 to 1 1/2 pounds in all, or substitute other types of winter squash, but be sure you peel them first (cooking times may vary from squash to squash)
• 2 tablespoons extra-virgin olive oil
• Kosher salt and freshly ground pepper
• 2 tablespoons Tuscan chestnut honey or other honey of your choice
• 2 tablespoons unsalted butter

1. 1. Preheat the over to 375 degrees.
2. 2. Cut off the ends of each squash and split lengthwise. Scoop out the seeds with a spoon. Cut each half horizontally into 3/4 to 1-inch slices. The slices should resemble half-moons.
3. 3. Divide the olive oil between 2 saute pans large enough to hold the squash in a single layer. Heat the pans over high heat until the oil is almost smoking. Brown the squash on both sides until deep golden brown, 3 to 4 minutes per side.
4. 4. Transfer the squash to paper towels to drain. While still hot, season with salt and pepper.
5. 5. Arrange the squash in a single layer in a small baking dish, drizzle with the honey and dot with the butter. Bake for 15 to 20 minutes to finish cooking the squash and heat through.

types, extravirgin olive oil, kosher salt, honey, unsalted butter

Taken from www.epicurious.com/recipes/member/views/delicata-squash-with-chestnut-honey-51813781 (may not work)