Sauteed in a bit of butter and then roasted with a sprinkling of salt, Roasted Acorn Squash is your answer to a quick, tasty side dish.
Cooking Light MARCH 2012
Preheat oven to 400°. Cut acorn squash in half lengthwise; discard seeds. Cut each half into 6 wedges. Melt butter in a large ovenproof skillet over medium heat. Add squash; cook 3 minutes or until browned on one side. Turn wedges; sprinkle with salt. Place pan in oven; bake at 400° for 12 minutes or until tender.
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