Roasted Acorn Squash
If small acorn squashes are unavailable, use larger ones and cut them into wedges.
- Total Time:
- Servings: 4
Photography: Gentl and Hyers
Source: Martha Stewart Living, November 2005
- 2 small acorn squashes, quartered and seeded
- Canola oil, for baking sheet
- 1 teaspoon coarse salt
- 2 tablespoons unsalted butter, melted
Preheat oven to 400 degrees. Put squash pieces, skin sides down, on a lightly oiled rimmed baking sheet. Sprinkle with salt. Bake squashes until tender when pierced with a fork, about 40 minutes. Remove from oven, and brush each slice with butter. Keep warm until serving.