We’ve been on a big winter squash kick this year. It makes a great side dish with almost anything, but especially pasta. It’s quick and Gavin likes it, so that’s a win in my book. This year I finally figured out a way to make soft and delicious acorn squash, thanks to The New Best Recipe. It takes about three minutes to get oven-ready, which is the best.
- 1 acorn squash
- olive oil
- 1 tablespoon butter
- salt and pepper
Preheat the oven to 400˚. Cut the squash in half and scoop out the seeds. Pro tip: use an ice cream or cookie scoop, not a spoon. The sharper edge makes ALL the difference.
Then put a little oil in the squash and brush it over the exposed surfaces.
Then turn the squash over on a foil-covered baking sheet. Seriously, use the foil. Don’t skimp.
Bake it for 40 minutes. This is great because you can cut and throw it in the oven and then…make the rest of your dinner. Or sit down.
When it’s done, flip it over, put a half tablespoon of butter in each half, and sprinkle with salt and pepper. You can scoop the flesh of the squash out with a fork, mixing it with the butter as you do. So tasty!