Roasted Acorn Squash

2 Acorn squash, quartered lengthwise and seeded

1 tbsp extra virgin olive oil

coarse salt and ground black pepper

4 tbsp butter

1/8 tsp cinnamon


Preheat the oven to 450°


In a large bowl, toss the squash with the oil. Transfer to a rimmed cookie sheet and season with the salt and pepper to taste. Place the cut sides down and roast for 35-45 minutes or until easily pierced with a fork.


In a small saucepan, melt the butter over medium high heat until golden brown. Add the cinnamon.


Place the squash on a platter and top with the cinnamon butter.

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