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Roasted Acorn Squash

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    If small acorn squashes are unavailable, use larger ones and cut them into wedges.
    Martha Stewart Living, November 2005
    • Prep Time 5 minutes
    • Total Time 45 minutes
    • Yield Serves 4
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    Ingredients

    • 2 small acorn squashes, quartered and seeded
    • Canola oil, for baking sheet
    • 1 teaspoon coarse salt
    • 2 tablespoons unsalted butter, melted

    Directions

    1. 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.

    Recipe Reviews

    • mrs_in_mass
      5 Oct, 2009

      I made the Nov '05 menu tonight, but skipped this recipe and instead went for the roasted acorn squashes recipe with light brown sugar, olive oil, and rosemary...

    • SOMERSIZING
      5 Sep, 2008

      This is really good, I added more butter on mine at the table. Hubby calls me a butter baby. Could that be why I'm on a diet? Lost 50 pds so far, have 70 to go. Wish me well. Marlene

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