1 Stripetti squash

1 small butternut squash

2 small acorn squash (green or orange)

3 tablespoons (45 ml) butter

3 tablespoons (45 ml) honey

2 teaspoons (10 ml) coriander seeds, crushed

2 tablespoons (30 ml) shelled pumpkin seeds

2 tablespoons (30 ml) chopped fresh cilantro leaves

Salt and pepper

With the rack in the middle position, preheat the oven to 200 °C (400 °F).

Cut the Stripetti and butternut squash into 2.5-cm (1-inch) thick slices and remove the seeds.

Remove the seeds from the two acorn squash and cut into 2.5-cm (1-inch) thick wedges. Scatter the squash on a large baking sheet. Set aside.

In a small saucepan, melt the butter and honey with the coriander seeds.

Brush the squash with the butter mixture. Season with salt and pepper. Bake for about 45 minutes. Remove from the oven and sprinkle with the pumpkin seed.

Preheat the oven’s broiler. Continue cooking until the squash begins to brown. Sprinkle with the fresh cilantro.

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