by ADMIN on FEBRUARY 2, 2012
Squash can be daunting. First you have to cut it open without chopping a finger off. Then scoop out the endless sticky, slimy seeds. And somehow figure out how to get the skin off. Then… how the heck do you season it? Should you mash it? Stuff it? Too many options!
Sometimes, the best way to cook squash is the simplest: Salt, pepper, oil and heat. This recipe slices the squash thin for shorter cooking time, leaves the skin on for less prep time, and leaves most of the seasoning to it’s natural deliciousness — with a tiny sprinkle of brown sugar!
{Because brown sugar makes everything a little bit better, right?}
Roasted Acorn Squash
Prep time: 8 mins Cook time: 40 mins Total time: 48 mins
Serves: 4
Simple, delicious roasted acorn squash
Ingredients
1 Acorn squash
1 Tbsp olive oil
1.5 tsp salt
1.5 tsp pepper
1 - 2 Tbsp brown sugar
Instructions
Preheat oven to 400F. Prepare a baking sheet with aluminum foil.
Cut squash in half and scoop out seeds. Then cut length-wise in ½ to 1 inch thick slices.
Rub oil all over the slices then place in one layer on the prepared baking sheet.
Sprinkle with salt, pepper and brown sugar.
Bake for 35 to 40 minutes, or until tender.
Enjoy!