Roasted Acorn Squash

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Autumn has arrived, and even though that only means a slight drop in temperature at night in Los Angeles, we’re seeing squash begin to pop-up in every super-market and in our bi-weekly produce deliveries. That means that over the next few months we will have a great variety of squashes delivered to our home from our local organic farms. I absolutely love many kinds of squash, but winter squashes often present the challenge of figuring out how to cook them. Most winter squashes are very firm and require quite a bit of cooking time, but it is all well worth the wait. My personal favorite method is roasting them in the oven, and as an added bonus having the oven on for long periods of time heats up our apartment for chilly autumn and winter nights.

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When working with the tough squashes, such as acorn squash, I typically use a rubber mallet and a knife to get through its thick surface.

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Once I have it open and cut into large pieces, I use a spoon to scoop out all of the seeds. If you would like, you can rinse the seeds and let them dry to roast for later.

I like to try out different seasonings such as rosemary or paprika on squash, but our favorite has continuously been olive oil, brown sugar, and a dash of salt sprinkled and rubbed onto the inside surfaces.

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I have learned that lining an oven safe dish with aluminum foil greatly helps the roasting process. I pre-heat the oven to about 350 degrees fahrenheit and let them roast for about 45 minutes, until a fork can slide into the outer skin with relative ease. It’s a great side dish option to serve with comfort foods all winter long.

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