A recipe from the Hollyhock kitchen, inspired by the pumpkins in the garden.
Winter squash are at their most delicious this time of year. From acorn and butternut, to pumpkin and turban squash, they’re all loaded with beta-carotene, vitamins A & C, and fibre. Naturally sweet, pie is only one way to savour their goodness, here’s another-

Roasted Squash Wedges
1 garden pumpkin ( 2 acorn or comparable squash)
2 Tablespoons melted butter
2 Tablespoons honey
1 teaspoon cinnamon
Pinch of nutmeg ( we use fresh grated)
½ teaspoon salt
¼ teaspoon freshly ground pepper
1. Preheat oven to 375 degrees F. Cut the squash in half through the stem end, and remove the seeds ( the seeds can be boiled for 5 minutes and further roasted in the oven for a tasty condiment, just add salt, after crunchy to the bite) Cut into wedges per your liking approx 2-3 in. thick. Place wedges in a large roasting pan or sheet pan lined with parchment ( for ease of clean-up.)
2. Toss with the butter, honey, cinnamon, nutmeg, S&P. Roast the squash, tossing occasionally, until tender and golden brown, approx. 30-45 minutes. Enjoy!