Roasted Acorn Squash

by Kimberly Hickok

I usually grow butternut squash but this year I planted acorn squash instead. Here are some quick, easy recipes for acorn squash.

Roast it. The skin on fresh squash is very tender. Cut the squash in half, seed it, cut into 3/8″ slices and place on some foil. Make sure the foil is big enough to close up around the squash. Drizzle with olive oil, salt & pepper. Make a foil packet and roast at 425F until tender.

Variations – replace pepper with some chili powder or red pepper flakes. If you like a little sweetness sprinkle in a little brown sugar or drizzle some maple syrup on top and then roast.

You can eat it just like that OR you can make a salad. Yep, a salad. How? Let the squash come to room temperature, crumble some feta cheese on top, add a little fresh thyme and drizzle with balsamic. Seriously good.

Then there’s soup . . . but I’ll save that for another post. Enjoy the fall harvest.

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