Don’t you love this Fall weather? How about some roasted Acorn Squash?
Acorn Squash- halved
Butter or Walnut Oil
Cracked Sea Salt
In a metal 2″ deep pan or glass pyrex baking dish, – fill it with 1/2 inch water and place the acorn squash face down over the water. Bake at 400 for 20-40 minutes until you can indent the side with a fork- the squash should be soft on the outside when it is done.
Then remove and turn them face up. Add 1 tbsp butter, 1/4 tsp nutmeg and 1 shake cinnamon, sea salt and black pepper to each half. Mash with a fork and serve inside the shells.