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Roasted Acorn Squash

If small acorn squashes are unavailable, use larger ones and cut them into wedges.

  • Prep:
  • Total Time:
  • Servings: 4

Photography: Gentl and Hyers

Source: Martha Stewart Living, November 2005

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.

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