Makes 4 servings

2 delicata squash unpeeled, 1 to 1 1/2 pounds in all, or substitute other types of winter squash, but be sure you peel them first (cooking times may vary from squash to squash)

2 tablespoons extra-virgin olive oil

Kosher salt and freshly ground pepper

2 tablespoons Tuscan chestnut honey or other honey of your choice

2 tablespoons unsalted butter

1. Preheat the over to 375 degrees.

2. Cut off the ends of each squash and split lengthwise. Scoop out the seeds with a spoon. Cut each half horizontally into 3/4 to 1-inch slices. The slices should resemble half-moons.

3. Divide the olive oil between 2 saute pans large enough to hold the squash in a single layer. Heat the pans over high heat until the oil is almost smoking. Brown the squash on both sides until deep golden brown, 3 to 4 minutes per side.

4. Transfer the squash to paper towels to drain. While still hot, season with salt and pepper.

5. Arrange the squash in a single layer in a small baking dish, drizzle with the honey and dot with the butter. Bake for 15 to 20 minutes to finish cooking the squash and heat through.

Editor's note: If you can't find or afford Tuscan Chestnut Honey substitute a good quality honey.

From "Ethan Stowell's New Italian Kitchen," by Ethan Stowell and Leslie Miller.