Roasted Acorn Squash

Acorn squash is one of those vegetables that can easily be transformed into a main dish in replacement of meat. Don’t get me wrong, I love meat. BUT a well made vegetarian dish can be just as satisfying. This recipe is super simple, super delicious, and it perfect for a cold night.

1 Acorn Squash
4 tbs salted butter
olive oil
black pepper
garlic powder
seasoning salt (I use Tony’s creole seasoning)
cayenne pepper

Preheat the oven to 400 degrees. Get out a baking dish that has raised sides in case the squash need a little propping up. Take your squash and cut it in half. Gut it thoroughly. You want to make sure there are no seeds and no stringy parts.

Place the squash in your baking dish. Drizzle the squash with olive oil. The reasoning the seasonings are not exact is this; squash size varies. Essentially, you want to sprinkle the pepper, garlic powder, and seasoning salt all over the squash so it is lightly covered with the 2 ingredients. Lastly, LIGHTY sprinkle on cayenne pepper for some heat.

Lastly, cut the 4 tbs butter into 4 individual tbs. Add 2 tbs per squash half directly in the center of its bowl shape.

Bake for 40 minutes, or until the squash meat is tender.

You can do one of two things at this point. Because the squash skin is really thick, you can eat the squash directly the way it is. Or, you can scoop out all the contents, mix them together, and go to town. I prefer to put the squash in a bowl and eat the squash as is… scraping off the flesh and dipping it into my pool of melted butter. Sooo good… YUM



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