06 November 2008

Roasted Acorn Squash with Cinnamon Butter

I made this for our Election Night dinner, along with mushroom turnovers. It was very easy and delicious. Please forgive the bad photo. It's quite dark in our kitchen.

2 acorn squash, unpeeled, quartered lengthwise, and seeded
1 tbsp olive oil
coarse salt and ground pepper
4 tbsp butter
1/8 tsp ground cinnamon

Preheat oven to 450. 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, 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.

Recipe from Martha Stewart's Everyday Food magazine.

On a side note, I often spray olive oil on veggies with my Misto Sprayerrather than tossing them. It's one of my favorite kitchen tools. Seriously, check it out.


Brigid said...

That sounds delicious! I'll have to look into that sprayer thing, too.

Brown Sugar said...

I've got to get one of those sprayers, too! I was so proud of myself that I got a little decanter to use for olive oil, but it's just not the same as a sprayer.
This Acorn Squash recipe looks really good, and the picture was fine!
I used an Acorn Squash for a pumpkin at Halloween this year (couldn't find a pumpkin), so I needed a recipe to cook it now!
Cindy H

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