Not sure how to pick the best butternut squash? We’ve got you covered: Choose squash that’s uniformly tan, feels heavy for its size and can’t be poked through with a fingernail. Butternut squash can stay fresh for up to six months if stored in a dark, dry place around 50-55ºF. It should last for two or three months if kept on the counter. Once you cut into the squash, you can store it in a sealed container for up to seven days in the refrigerator or up to a year in the freezer.
Servings: 4 | Prep/cook time: 35 minutes
1 acorn squash, cut into wedges
1 tbsp. honey
1 tbsp. brown sugar
Salt and pepper to taste
1½ tbsp. olive oil
1. Preheat oven to 350°F and grease baking pan.
2. In large bowl, mix honey, brown sugar, salt, pepper and olive oil.
3. Add squash and mix to evenly coat.
4. Place squash, cut sides down, in a single layer on prepared baking sheet.
5. Bake 30 minutes or until squash is tender.