Roasted Acorn Squash Slices Time: 45 minutes
I finally convinced mon mari that there are other ways to eat acorn squash besides filling them with butter and brown sugar (which, of course, is wonderful). Roasting them concentrates their natural sweetness and all you need to finish is a bit of salt and pepper.... or you can smear on butter!
1 acorn squash
1 tsp dried rosemary
1 tbs olive oil
salt and pepper to finish
Cut squash in half, through stem and blossom ends, and scoop out seeds. Then cut in 1" (2.5cm) slices the short way. Mix rosemary and olive oil. Toss squash slices in oil. Arrange on a baking sheet and cover loosely with foil. Bake at 400F (200C) for 30 minutes. Uncover and bake another 10 minutes, until fork tender. Sprinkle with salt and pepper and serve.
Cooking for Two? Or more?
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