Roasted Acorn Squash with Cinnamon Butter

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.


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Filed under Side Dish, Squash, Vegetarian Main Dish

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