Roasted
Acorn Squash
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2 acorn squash 1 tbsp melted butter 1/4 tsp fine grain salt
Ingredients
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Slice the squash cleanly through the center, vertically. Use a metal spoon to remove the fibers and seeds.
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Cut each half into four long wedges. Use your hands to spread the butter and salt liberally over each piece of squash.
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Lay each wedge of acorn squash on its side on a baking sheet lined with parchment paper.
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Roast for 25 to 30 minutes at 400 F. When the underside turns golden maroon, gently flip each piece. Roast for another 15 to 20 minutes.
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