Roasted Acorn Squash

Ingredients

1-2 acorn squash
4 tablespoons ultra premium extra virgin olive oil
Salt and pepper to taste

Directions

Preheat the oven to 400°F.

Line a baking sheet with parchment paper. Rinse squash thoroughly and cut each squash in half lengthwise from the stem to the bottom. When cut the stem should come loose – discard the stem. Remove seeds and pulp with a spoon.

Coat the inside of the squash generously with UP olive oil of your choice and sprinkle with salt and pepper. Place on lined baking sheet and bake for 50-60 minutes. Test with a fork before removing from the oven to make sure the squash is tender.

Serve immediately or store in the fridge for 1-2 days