Is it obvious yet that I just love squash this time of year?  I received a lot of nice squash in my produce bin and decided to roast it up.  The nice thing about squash is that it doesn’t need a whole lot to be delicious, especially when roasted.  The thing is, most recipes involve disturbing amounts of butter and brown sugar.  I promise you that although tasty, it isn’t necessary.  Squash is great to have on hand, since it will keep for a month or so.

-2 Small Acorn Squash, washed and cut into wedges
-1 Tablespoon Olive Oil
-Salt and Pepper, to taste
-1 teaspoon fresh Rosemary, finely chopped

Preheat oven to 375F.  Lightly drizzle olive oil on top of the acorn squash on a baking sheet.  Shake on some salt and pepper, to your preference.  Add chopped rosemary on top and bake for 30-35 minutes, until fork tender.