The very best part of Fall? Squash! Pumpkins!! Roasted Veggies! (And ignoring the bloggers from the Southern Hemisphere who are posting luscious spring/summer fruit finds!!! — Katey and Kate, I’m looking at you!)
I love roasted squash, and acorn squash is no exception! You don’t need to worry about adding any sweet stuff (although you’re welcome to) — if you leave the squash fairly plain and roast it with just olive oil, you can pop it into all sorts of other dishes over the week! In fact, I’ve been experimenting, and will have a great squashy-pasta for you coming up! Or how about using roasted squash in enchiladas, quesadillas or burritos?
Or if you like, you can just eat the roasted squash as it is. Yum.
Oven Roasted Acorn Squash
- acorn squash (or any other squash you’d like — spaghetti, butternut, kari, turban, pumpkin, hubbard, kabocha…)
- olive oil
Preheat oven to 425F and line a baking sheet with aluminum foil.
Slice the squash in half, and brush with a bit of olive oil (about 2 tsp. per squash). Place cut-side-up on the baking sheet and roast in the oven at 425F for 45-60 minutes, until the flesh is tender and you have caramelised bits around the edges.