Roasted Acorn Squash

Seriously, if you don't roast your own squash, it's time to fire up the oven and try it! We love roasted squash, we're not picky, we like all squash equally (so far) and I haven't met a squash that didn't turn out delicious after it was roasted. So...

Oven - 400 degrees - check
Knife - check
Cutting board - check
Non-stick spray - check
Squash of your choosing - check


Take a squash, cut it in half, scoop out the seeds (and roast them after rinsing and drying for a delicious treat too) then all you have to do is break out your vegetable oil spray (you know the one that serves to grease all your pans). Spray both sides of your lovely squash, toss them on a cookie sheet, into the oven and let them sit in their sauna while they turn into the tender sweet potato tasting vegetables they are. You can sprinkle them with a little salt and pepper if you like. I add a tablespoon of butter about 15 minutes before they're done so they soak it up and the butter browns and it's oh so delicious. Time? What time? I realize this is very un-baker like of me, but it takes about 45 minutes and it totally depends on what squash you have in there. Pierce it with a fork or a knife. If it's tender (like baked potatoes) it's ready. Enjoy.

What you see here is an acorn squash. We also like butternut, spaghetti.... etc.