More often than not, it seems, winter squash is prepared as a sweet addition to the meal. The addition of brown sugar, maple syrup, or <shudders>marshmallows</shudders> leave us wanting to skip dessert, arguably the best part of the meal.
We tend to head to savory end of the spectrum for winter squash prep. Here’s one of our simplest takes savory winter squash.
Savory Roasted Acorn Squash
Prep time: 10 minutes
Total time: 35-45 minutes
- 3 acorn squash, all close in size
- 2 Tbsp. olive oil
- 2 tsp. kosher salt
- 1 tsp. freshly ground black pepper
- Place a rack in the center of the oven and preheat the oven to 375°F. Locate and set aside 2 13″x9″ pans. There’s no prep needed in the pans.
- Halve the acorn squash through the stem; scoop out the seeds and fibrous pulp. Cut each half in half once again so that each squash yields 4 pieces.
- Toss the squash with the oil and then sprinkle the interior of each piece with salt and pepper. Lay the squash, cut side up, in the 13″x9″ pans.
- Bake for 35-40 minutes. Squash is ready when a fork easily pierces the squash.
Any number of savory spices could be sprinkled over the squash before baking. Cumin, coriander, sumac or a spice blend such as za’atar would all be tasty.