Roasted Acorn Squash

This is a quick and super easy side that will go well with most anything. Plus, it's pretty. Bonus points!

• 1 acorn squash
• salt & pepper to taste
• 1/2 tsp chili powder
• 1/2 tsp oregano
• tbsp or so olive or canola oil
• 9 x 13 inch pan
• an oven set to 350 F
• a large knife and cutting board

It'll take only a few minutes of prep work and 40 minutes of cooking until you're the proud devourer of tasty squash.

Preheat your oven to 350 F.

First, cut it in half by following the grooves on the outside and scrape out the seeds with a spoon. (These roast just as well as pumpkin seeds if you're feeling up to it!)

Then lay the halves cut side down on your board and cut apart the different segments. 

Make sure you're using a good sharp knife and don't be afraid to whack the back of the knife with the heel of your hand to get the job done. Sometimes they are tough to cut through!

Put your squash in your baking dish.

Add the salt, pepper, chili powder and oregano and a glug of olive oil and mix it all together with your hands, making sure everything is well coated. If you have pieces that are dry, add a little more olive oil. You don't want them to stick to the pan.

Arrange the pieces so they aren't touching.

Bake in a 350 F oven for 20 minutes, turn, and bake for another 20 minutes.

You'll know the squash is done when you can easily pierce it with a knife and the skinny ends are starting to brown.

Excellent with a bit of parmesan cheese or hot sauce. Delicious all by itself too.

Oh, and I eat the skin as well - try it and see if you like it! I never used to, but it's so good.