Roasted Acorn Squash

2 acorn squash 1 tbsp melted butter 1/4 tsp fine grain salt


Slice the squash cleanly through the center, vertically. Use a metal spoon to remove the fibers and seeds.

Cut each half into four long wedges. Use your hands to spread the butter and salt liberally over each piece of squash.

Lay each wedge of acorn squash on its side on a baking sheet lined with parchment paper.

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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Get the full recipe at the link below.