1 butternut squash, about 2 1/2 pounds
1/4 cup real maple syrup
1 tablespoon unsalted butter
1 teaspoon chipotle hot sauce
1 teaspoon kosher salt
Preheat the oven to 425°F. Cut the stem off the squash. Halve the squash lengthwise, then halve again lengthwise to make quarters. Scoop out the seeds with a spoon. Lay the quarters, cut sides up, on a foil-lined baking sheet.
Combine the maple syrup and butter in a microwave-safe bowl or measuring cup. Cover with plastic wrap. Microwave on HIGH until the butter melts. Carefully remove the plastic wrap and stir in the hot sauce and salt.
Pour half the sauce over the squash, making sure it pools in the seed cavity. Roast from the over, turn the squash to coat it in the sauce, and arrange the pieces with cut sides down. Return to the oven and cook until the sides in contact with the pan begin to caramelize, 10 to 15 minutes. Turn the other cut side down and continue to cook until browned and tender, about 15 minutes more. Transfer wedges to a platter and drizzle with the remaining sauce.
Make It Your Own: Add fresh sage, rosemary, or thyme to the butter instead of hot sauce or try another variety of winter squash, like acorn, delicata, or sweet dumpling.
Excerpted from How to Boil Water with permission from Meredith Books and Television Food Network, G.P. © 2006.