Description
The hardest part about roasting an acorn squash is cutting it open 😉 but you will be glad you did – this squash is so creamy and delicious!
Ingredients
1 medium-sized acorn squash (or more!)
Olive oil
Salt and pepper to taste
Instructions
1. Preheat oven to 400° F
2. Cut acorn squash. Simply cut it from the stem to the tip. If you want to make it into slices, cut half-inch slices from top to bottom. *Make sure you have a sharp knife and sturdy cutting board
3. Scoop out seeds. For easy removal, take the tip of your knife and run it around the edges. Then use a spoon to take out all seeds and stringy bits.
4. Drizzle with olive oil. Place acorn squash on a baking sheet (cut sides facing up if you’re keeping it halved). Drizzle with olive oil and then season with salt and pepper
5. Roast Squash. Roast halved squash until tender, for 35-45 minutes. Roast sliced squash for 20-35 minutes, flipping the slices halfway through.
