Roasted Acorn Squash
The simplicity of this recipe is what makes it a great go-to for any lunch, dinner or side dish. Acorn squash has a deliciously nutty flavor that can be enhanced with something as simple as salt and pepper or sweetened with brown sugar and cinnamon.
INSTRUCTIONS
Heat the oven to 400 degrees F.
Trim the ends from the squash (top and bottom), then halve lengthwise. Scoop out and compost the string and seeds. Place the squash, cut-side up, on a rimmed baking sheet lined with parchment paper or foil.
Rub the squash halves with oil: Drizzle them with a little olive oil and use your fingertips to rub it all over the cut surface and inside of the squash. (You can also cut the acorn squash in smaller slices if you prefer, but be sure to coat each slice with olive oil).
Sprinkle both halves generously with salt and pepper (or brown sugar and cinnamon if you're going that route).
Roast in the oven for 40 to 50 minutes: When done, the halves will be caramelized and roasted around the edges, and you should be able to easily poke a fork or knife all the way through the flesh.
Sprinkle with your favorite fresh herbs. Eat immediately, or cool and refrigerate for up to 5 days.
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