Any Kitchen Will Do

Roasted Acorn Squash

I know it is not peak season for acorn squash, but I wanted to add some variety to our dinner vegetables. I often just cut the squash in half and bake with some butter and brown sugar in the middle, but I am trying to cut down on added sugar while increasing nutrients. This roasted version has three advantages: 1) it makes the squash almost finger food, which gets more inside of Little B, 2) the skin is soft enough to eat along with the flesh, and adds more nutritional value to the dish, and 3) it adds a bit of sweetness naturally to an otherwise savory meal. I made this batch of squash at what used to be a house at a lake near where we currently live. The old house has since been replaced and is now owned by other family members. Although Big D’s grandparents have both passed, some of their well used equipment continues to be used on a regular basis where the family lake house once stood. I used some wonderfully blackened cookie sheets that are older than me – they belonged to Big D’s grandmother. They did a beautiful job of evenly cooking the squash. I know Grandma Seals enjoyed watching me use them.

Roasted Acorn Squash

2 acorn squash
3 Tbsp olive oil
1 tsp cinnamon
1 tsp salt

Preheat oven to 400F. Cut squash in half lengthwise, remove stringy membrane and seeds, then horizontally make slices about 1/2 inch wide to create “C” shaped pieces. Grease a large cookie sheet with 1 Tbsp of the olive oil. Place squash pieces on sheet in one layer. Sprinkle remaining oil on slices. The best way to evenly distribute the oil is to get messy – pour it on your hands and wipe the top of each piece with your oiled fingers. Sprinkle slices with cinnamon and salt. Bake in oven for about 25 minutes, until squash is tender (a fork slides easily into the thicker pieces) and just starting to turn golden brown. Do not be deceived – it may not look done, but it really will be. Serve immediately.