Roasted Acorn Squash

Name: Roasted Acorn Squash
Prep time: 5 min
Total time: 45 min
Ingredients: 2 small acorn squashes, quartered and seeded; Canola oil, for baking sheet; 1 teaspoon coarse salt; 2 tablespoons unsalted butter, melted

128 Ratings
3 Reviews

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

Martha Stewart Living, November 2005

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Credit: Gentl and Hyers

Recipe Summary

prep:

5 mins

total:

45 mins

Servings:

Ingredients

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

Directions

Step 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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Reviews (3)

128 Ratings

5 star values: 17
4 star values: 20
3 star values: 50
2 star values: 33
1 star values: 8

Martha Stewart Member

12/12/2017

I found the cooking time to be accurate.

Martha Stewart Member

10/05/2009

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...

Martha Stewart Member

09/05/2008

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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Roasted Acorn Squash

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Recipe Summary

Ingredients

Directions

Reviews (3)

All Reviews for Roasted Acorn Squash

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Roasted Acorn Squash

Gallery

Recipe Summary

Ingredients

Directions

Reviews (3)

All Reviews for Roasted Acorn Squash