Roasted Squash Wedges

• 2 acorn squash
• 2 tablespoons butter, melted
• 2 tablespoons honey
• 1 teaspoon ground cinnamon
• Pinch of ground nutmeg
• 1/2 teaspoon coarse salt
• 1/4 teaspoon freshly ground pepper

1. Heat the oven to 400F.
2. Cut the squash in half through the stem end, and remove the seeds.
3. Cut each half into 3 wedges, 1 1/2 to 2 inches thick.
4. Place the wedges in a large roasting pan.
5. Toss with the butter, honey, cinnamon, nutmeg, salt, and pepper.
6. Roast the squash, tossing occasionally, until tender and golden brown, 35 to 45 minutes.

acorn, butter, honey, ground cinnamon, ground nutmeg, coarse salt, freshly ground pepper

Taken from www.epicurious.com/recipes/food/views/roasted-squash-wedges-392817 (may not work)