I recently made this side with an Herb-Roasted Turkey Breast (recipe coming soon) and it was a perfect fall side. As soon as I tasted the cinnamon butter I vowed to find several more dishes to smother it on. And don’t forget to roast the seeds for a crunchy snack!
Roasted Acorn Squash with Cinnamon Butter
Recipe courtesy Everyday Food
2 acorn squash, unpeeled, quartered lengthwise, and seeded
1 tablespoon olive oil
coarse salt and ground pepper
4 tablespoons butter
1/8 teaspoon ground cinnamon
Preheat oven to 450 degrees F. On a large rimmed baking sheet, toss squash with oil; season with salt and pepper. Arrange on sheet, cut side sown, 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.