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.