Food & Cooking Recipes Healthy Recipes Gluten-Free Recipes Roasted Acorn Squash with Cinnamon Butter 3.1 (298) 3 Reviews By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on May 16, 2017 Print Share Share Tweet Pin Email Prep Time: 10 mins Total Time: 55 mins Servings: 8 A little bit of cinnamon goes a long way in the butter used to flavor this roasted side dish. Ingredients 2 acorn squash (about 1 ½ pounds each), unpeeled, quartered lengthwise, and seeded 1 tablespoon olive oil Coarse salt and ground pepper 4 tablespoons butter ⅛ teaspoon ground cinnamon Directions 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. 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. Print