You know, I'd love to tell you about all the other ingredients that go with roasted acorn squash. Except, I enjoyed this winter squash roasted in it's simplest form so much, that I ate the whole thing in two meals, all by myself. Do you see in the photo above how the acorn squash looks charred around the edges? Those edges were my favorite bites. I suppose whatever natural sugars exist in the squash, coupled with good olive oil and cooked at a high oven temperature, set inside me a new flavor to be craved.
HERE'S ALL IT TAKES
- 1 Acorn squash
- olive oil
- salt and fresh ground pepper
Heat the oven to 400ºF.
Cut acorn squash into halves; remove seeds and fibers. Generously coat the inside of squash with good olive oil. Season generously with salt and fresh ground pepper. Turn acorn squash cut side down onto a baking sheet. Bake for 40 minutes to 1 hour, depending on the size of squash. Squash should come out to be fork tender.
For those with a sweet tooth, try this:
Reduce oven heat to 350ºF.
Cut and clean the squash as mentioned above. Place squash cut side up, in ungreased pan, 13x9x2-inches. Spoon 1 tablespoon real maple syrup and 1 tablespoon cream into each half. Bake uncovered in oven until tender, about 1 hour. Makes 4 servings.
I love the caramelization of veggies! Looking forward to cooking with fall vegetables, butternut and acorn squash are my favorites!
Hi Jane!
I have a big butternut on my counter now, just waiting for me. My neighbor gave it to be out of her garden. My girlfriend took a butternut, cut into quarters, seeded, left the skin ON, and coated it with oil, Chihuahua de Mexico black smoked salt, cumin and pepper. THEN, SHE PUT IT ON A CHARCOAL GRILL! (skin side down) She used indirect heat and it took about 40 minutes.
She and her husband said it was the best they had ever eaten butternut squash. AND! They said the skin was crispy and ate it too!
This squash on my counter may end up the same way. I’ve got to try it grilled!