Honey-Roasted Butternut Squash

• 2 large butternut squash, halved lengthwise and seeded (about 4 pounds)
• 2 tablespoons honey
• 1 1/2 tablespoons butter
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 2 tablespoons finely chopped toasted pecans
• 1 tablespoon minced fresh flat-leaf parsley

1. Preheat oven to 400u0b0.
2. Place squash halves, cut sides up, on a foil-lined baking sheet. Place honey and butter in a microwave-safe bowl. Microwave at HIGH 30 seconds or until butter melts; stir to combine. Brush half of honey mixture over cut sides of squash; reserve remaining honey mixture. Sprinkle squash with salt and pepper. Bake at 400u0b0 for 1 hour or until tender.
3. Carefully place squash, cut sides up, on cutting board. Halve squash lengthwise; cut each half crosswise into thirds. Place squash on a platter. Heat reserved butter mixture in microwave at HIGH 20 seconds. Drizzle remaining butter mixture over squash; sprinkle evenly with pecans and parsley.

butternut squash, honey, butter, kosher salt, freshly ground black pepper, pecans, parsley

Taken from www.myrecipes.com/recipe/honey-roasted-butternut-squash (may not work)