Baked Butternut Squash

Baked Butternut Squash

1 Medium Butternut or Acorn Squash
2 Tablespoons (1/4 stick/30 gramd) Butter or Margarine, at Room Temperature
1/2 Cup (120 milliliters) Freshly Squeezed Orange Juice (or juice from concentrate)
Dash of Ground Cinnamon

Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius). Cut the squash in half, and scoop out the seeds, scraping clean. Place the squash in a shallow baking dish. Dot each half with butter or margarine. Drizzle the orange juice and sprinkle the cinnamon over the squash. Bake, uncovered, for 30 to 45 minutes, or until you can easily put a fork in the squash. Slice each half into 3 equal portions and serve warm.