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 😉
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.
