Honey roasted squash

Oh how I love squash.  Any kind, any way.  This is an awesome side dish for Thanksgiving.  I would also use it for squash risotto or for squash soup.  I always use an ice cream scoop to scoop out the seeds.

Ingredients:
1 butternut squash, quartered
1 acorn squash, quartered
drizzle of olive oil
1/2 cup brown sugar
1/4 cup honey
2 TB rosemary, chopped
1/2 stick unsalted butter, melted

Directions:

Preheat oven to 350.  Clean, scoop and rinse squash.  Line a cookie sheet with foil. (shiny side DOWN)  Place quartered squash on the cookie sheet, skin side down and drizzle with olive oil.  Put about a half inch of water on the cookie sheet as well, it will help keep the squash moist.  Bake at 350 for 20 minutes.  While the squash is baking, make a paste with the honey, brown sugar, rosemary, and butter.  Brush honey mixture on the squash (save a little for the end) and return to the oven to roast for another 30-40 minutes or until golden brown and gooey.