Honey-Roasted Butternut Squash

• 2 large butternut squash, halved lengthwise and seeded (about 4 pounds)
• 2 tablespoons honey
• 1 ½ tablespoons butter
• 1/2 teaspoon kosher salt
• ¼ teaspoons freshly ground black pepper
• 2 tablespoons finely chopped toasted pecans
• 1 tablespoon minced fresh flat-leaf parsley

Preheat oven to 400°.
Place squash halves, cut sides up, on a foil-lined baking sheet. Place honey and butter in a microwave-safe bowl. Microwave at HIGH 30 seconds or until butter melts; stir to combine. Brush half of honey mixture over cut sides of squash; reserve remaining honey mixture. Sprinkle squash with salt and pepper. Bake at 400° for 1 hour or until tender.
Carefully place squash, cut sides up, on cutting board. Halve squash lengthwise; cut each half crosswise into thirds. Place squash on a platter. Heat reserved butter mixture in microwave at HIGH 20 seconds. Drizzle remaining butter mixture over squash; sprinkle evenly with pecans and parsley.

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