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Roasted Acorn Squash with Cinnamon Butter


A little bit of cinnamon goes a long way in the butter used to flavor this roasted side dish.

  • Prep:
  • Total Time:
  • Servings: 8

Source: Everyday Food, November 2008


  • 2 acorn squash (about 1 1/2 pounds each), unpeeled, quartered lengthwise, and seeded
  • 1 tablespoon olive oil
  • Coarse salt and ground pepper
  • 4 tablespoons butter
  • 1/8 teaspoon ground cinnamon


  1. Preheat oven to 450 degrees. On a large rimmed baking sheet, toss squash with oil; season with salt and pepper. Arrange on sheet, cut side down, and roast until easily pierced with a paring knife, 35 to 45 minutes.

  2. In a small saucepan, melt butter over medium heat, stirring, until golden brown, 4 to 6 minutes. Immediately pour into a small bowl; stir in cinnamon. Place squash on a serving platter; top with cinnamon butter.

Cook's Notes

You can make the squash up to one day ahead. Reheat in the oven before serving.

Reviews Add a comment

  • buddybean340gm
    28 JUN, 2017
    The squash has two cut sides, which do I "place down"?
  • Dee Fendrick
    21 AUG, 2012
    looks great cant wait to try it!!
  • ashleygeddes
    1 OCT, 2009
    Very easy