No Thanks
Let
Keep In Touch With MarthaStewart.com

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Roasted Acorn Squash with Cinnamon Butter

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

  • Prep:
  • Total Time:
  • Servings: 8
Roasted Acorn Squash with Cinnamon Butter

Source: Everyday Food, November 2008

Ingredients

  • 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

Directions

  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.

Reviews (2)

  • Dee Fendrick 21 Aug, 2012

    looks great cant wait to try it!!

  • ashleygeddes 1 Oct, 2009

    Very easy

Related Topics