My most recent and favorite simple pleasure
I can’t believe that I only just discovered how yummy acorn squash is. I’ve only ever had it in soups, stews or mixed with other veggies in a stir fry. It’s so good and easy to just roasted them in the oven!
It’s the perfect side dish (many times it’s been my main dish) and you can have the leftovers as a snack or add it to a salad. I always buy organic because you really don’t need to be eating pesticides with your veggies, and especially because I love the skin on the acorn squash.
Here’s how you do it. Enjoy!
Roasted Acorn Squash
Preheat oven to 400 degrees.
1 organic acorn squash
1-2 Tbl Extra Virgin Olive Oil
Salt & Pepper
Cut the squash in half and scrape out the seeds and stringy bits. Slice each half crosswise to make half moons. In a large bowl, combine the squash slices with olive oil and season with salt and pepper. Toss to coat, then lay the squash slices on a rimmed baking sheet. Roast for 30 minutes or until tender.
So yummy and so easy! YAY!
Photo courtesy of Gastronomer’s Guide, check out their roasted acorn squash recipe with miso! Yum! But I would substitute Extra Virgin Olive Oil or Coconut Oil, as these are healthier options. Miso-Glazed Acorn Squash