Usually I cut acorn squash in half and use the halves as cooking bowls, which I’ll do some other time. I got this recipe idea in my email from Real Simple and I thought I’d give it a try, even though my oven takes an eternity to reach 400 and then usually burns everything.
I’m really down on my oven; I think I’ll make a video about it being a beautiful piece of garbage. Let me add that it’s a red Bertazzoni 30” gas range in case anyone is googling for input from a current owner. The oven is a kitchen decoration; it is not for someone who needs to get a meal on the table.
The squash did not burn and I think it helped that the squash slices are thicker than the vegetables I usually slice for roasting, plus I flipped the pieces halfway through and turned the baking sheet around. I used two small acorn squash that in total were less than two pounds; one was a cute, white acorn squash that cooked slightly slower. This is my new favorite vegetable and everyone really gobbled it up. We only have four people and I could have doubled the recipe and easily had each person eating half of a squash for dinner as a main course because we loved it that much!
Roasted Acorn Squash
1-2 acorn squash: halve, seed, and cut 1/2-inch slices
2 T coconut oil
1/2 T maple syrup
1 t thyme
1 t Spicely organic seasoning OR 1/2 t sea salt and 1/4 t ground pepper
2 T parmesan (optional)
Heat oven to 400. Melt coconut oil in microwave in a large bowl then stir in syrup, salt, and pepper. Stir in shredded parmesan if you like. Toss squash in bowl to coat, then dump on a sprayed parchment-lined baking sheet. Arrange in a single layer. Bake 30 minutes, turning once halfway through cooking.
