Martha Stewart’s tip: “You can make the squash up to one day ahead–reheat in the oven before serving.”
2 acorn squash (about 1.5 lbs each), unpeeled, quartered lengthwise, and seeded
1 T olive oil
coarse s & p
4 T butter
1/8 tsp ground cinnamon
1. Preheat oven to 450. On a large rimmed baking sheet, toss squash with oil; season with s & p. Arrange on sheet, cut side down, and roast until easily pierced with a paring knife, 35-45 minutes.
2. In a small saucepan, melt butter over medium, stirring, until golden brown, 4-6 minutes. Immediately pour into a small bowl; stir on cinnamon. Place squash on a serving platter; top with cinnamon butter.