Isn’t this squash so pretty? It’s a Carnival squash, which I think is great–it kind of looks like a carnival. I had a couple of these in my CSA box and as if it was serendipity, I found a recipe for that type of squash that very same week. Who knew that other people cooked with these crazy squash as well?
I’ve really come to love squash through my CSA box. Between butternut, acorn, kabocha–I’ve been eating a bunch of them. Though I like squash just as much as the rest of them, the real star of this dish is the cinnamon butter that you slather over the roasted squash. Yes, I know butter perhaps lessens the nutritional value of vegetables, but a little butter never hurt anyone. Especially if it’s cinnamon butter.
You could serve this as a side dish, but I enjoyed a couple slices with a nice side salad. This makes a great lunch or a light dinner. The cinnamon butter is really wonderful–I ended up sprinkling some sea salt over the slices before eating. I’m sure I could think of some more reasons to have cinnamon butter on hand and I bet you will too!
Roasted Squash with Cinnamon Butter
from Shutterbean
2 acorn squash (1 1/2 lbs each) unpeeled, quartered lengthwise and seeded (I ended up using a mixture of squashes)
1 tablespoon olive oil
coarse salt & pepper
4 tablespoons butter
1/8 ground teaspoon cinnamon
Preheat oven to 450°F
Place squash on large rimmed baking sheet. Toss with olive oil and season with salt and pepper. Roast with cut side down, flipping halfway through–about 35-45 minutes. You’ll know their done when a knife pierces the flesh easily.
When squash is done, melt butter in a small saucepan. Stir until it is golden brown–watch carefully as it will go from brown to burnt pretty quickly! Pour into a small bowl and stir in the cinnamon. Put squash on a platter and pour the butter over the squash.
Sunday, December 19th, 2010, 12:00 pm | 
Ingredients, Main Dishes, Squash | 
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