Simple Roasted Acorn Squash
Fed by the Farm.com
Acorn squash (2-2.5lbs)
1 tbs melted butter
1/4 tsp salt
Slice the squash vertically through the center and separate the two halves.
Remove the fibers and seeds from the centers of the squash. Cut each half into four wedges.
Use your hands to spread the butter and salt liberally over each piece of squash. Lay the pieces on a parchment-lined baking sheet.
Roast at 400 F for 25 to 30 minutes until the underside turns a nice deep golden maroon. Flip and roast another 15 to 20 minutes.
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