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.