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.