1 medium/large butternut squash
1/4 cup melted butter
1/4 cup honey
1/2 cup finely chopped pecans (optional)
Cut squash into quarters and scoop seeds out.
Arrange butternut pieces, cut-side down, in a large baking dish. Pour hot water in the baking dish to a depth of about 1/4-inch. Bake butternut squash at 350° for 50 to 60 minutes, or until tender. Cool squash; peel.
Cut squash into 1/2-inch slices and place in a baking dish.
Pour butter and honey over squash, then sprinkle with pecans (if using) and cinnamon. Return to oven and bake for 15 to 25 minutes, until glazed and heated through.
Cut squash into quarters and scoop seeds out.
Arrange butternut pieces, cut-side down, in a large baking dish. Pour hot water in the baking dish to a depth of about 1/4-inch. Bake butternut squash at 350° for 50 to 60 minutes, or until tender. Cool squash; peel.
Cut squash into 1/2-inch slices and place in a baking dish.
Pour butter and honey over squash, then sprinkle with pecans (if using) and cinnamon. Return to oven and bake for 15 to 25 minutes, until glazed and heated through.
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