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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
Roasted Acorn Squash

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.

Reviews (2)

  • 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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