Something a bit lighter today. Really, this method works well for any hard winter squash. I use it for butternut squash and even spaghetti squash (when I want that roasted flavor and have the time to skip the microwave). Very simple, but versatile and delicious. Roasted squash is great is soups and sauces too, so roast up some extra and save it for later. I’ll share my favorite way to use leftover acorn squash later this week.
Start by using a sharp knife to cut your acorn squash down the middle. Then use a spoon to scoop out the seeds.
Rub the flesh with oil and sprinkle with salt and pepper. Place squash cut side down on a baking sheet and bake in a preheated oven. When you pull it out, the squash will be browned on the edges (and it will smell divine).
I like to cut the halves in half for service, but you don’t have to. Put a dollop of Red Chile Honey Butter and some toasted pecans on top.
2 acorn squash
1 teaspoon olive oil
salt and pepper
butter (such as my Red Chile Honey Butter)
Preheat oven to 350*.
Using a sharp knife, carefully slice acorn squash in half. Use a spoon to remove seeds. Rub flesh of squash with olive oil (about 1/4 teaspoon per half). Season with salt and pepper.
Place squash cut side down on a baking sheet. Bake for 25-30 minutes or until squash is tender.
Serve with butter and toasted pecans.