Roasted Acorn Squash with Cinnamon Butter


It was 53 degrees here last night! Awesome! I thought it was time to crack into the latest issue of EVERYDAY FOOD and find something Fall-like to make.

I settled for one of the side dishes because I did a lot of snacking yesterday afternoon.
Believe me when I say A LOT of snacking ;)

cutting squash is hard

scoop the shit out

in the oven

Roasted Acorn Squash with Cinnamon Butter


(recipe from Everyday Food)

-2 acorn squash (1 1/2 lbs each) unpeeled, quartered lengthwise and seeded
-1 tablespoon olive oil
-coarse salt & pepper
-4 tablespoons butter
-1/8 ground teaspoon cinnamon

1. 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. It takes 35-45 minutes.

***Make sure you flip them half way through for even browning. This wasn’t in the recipe!!! I had half browny squash!!! ***

2. In a small saucepan, melt butter over medium heat, stirring until golden brown. This takes 4-6 mins. Immediately pour into a small bowl. Stir in cinnamon. Place squash on a serving platter; top with cinnamon butter and sprinkle more salt on top.

This recipe was really easy & very tasty. Casey and I enjoyed it…but we wished there was more cinnamon butter! SOO GOOD.

Related Posts Plugin for WordPress, Blogger...

6 Comments

say something
  • October 28, 2008

    you just said the magic words: cinnamon butter.

  • October 29, 2008

    although the squash would make a lovely vehicle for the cinnamon butter, i don’t require it. i’d be content to just tip my head back and pour. :)

  • Val
    October 29, 2008

    Made this last night….OH so yum, Cinnamon Butter LOVE : )

  • October 29, 2008

    I made this last night but added brown sugar and maple syrup to the butter. Not nearly as healthy but crazy good.

Leave a reply

*
*

Trackbacks & Pings