Hey, it’s Jessica again. I am still in Georgia this week visiting family. And there is one thing I have to say…it is definitely fall. Like actual fall…which is unusual this time of year in GA. The weather said it was going to get in the 20s this weekend…I mean what is that…it’s the south…that kind of stuff is not supposed to happen in Georgia. Anyway, I digress.
So since fall is apparently upon us…I decided that means it is time to cook some squash. Don’t get me wrong, I am a fan of squash anytime of year. Especially spaghetti squash…I could eat that stuff every day of the week no matter the month. But I am talking about acorn squash. That is a fall squash for sure. I have to admit I had never roasted acorn squash myself, but I always enjoyed it when other people did so I figured hey…why not!
To my pleasant surprise…it was delicious! I went the savory route, since I wasn’t feeling anything too sweet. And I have to admit, it was the right way to go!
Check out the recipe, I hope you enjoy it as much as I did!!!
Local Ingredient: Acorn Squash (purchased from the local farmers market).
Wash the acorn squash.
Cut the acorn squash in half.
Scoop out the center, removing the seeds.
Cut the acorn squash into even pieces.
Place the squash in a baking dish. Drizzle with olive oil and season with fresh rosemary, thyme, sea salt, and fresh ground black pepper.
Bake at 375 degrees F for 30 minutes. Enjoy!
Ingredients
1 acorn squash
2 sprigs fresh rosemary
1 teaspoon fresh thyme
Olive oil
Sea Salt
Fresh ground black pepper
Instructions
- Preheat oven to 375 degrees F.
- Cut the squash in half lengthwise.
- Scoop out the center of the squash, removing all the seeds.
- Cut the squash in pieces (TIP - follow the natural ribbing of the squash to get even pieces).
- Place the squash in an unlined baking dish. Drizzle with olive oil. Season with fresh thyme, rosemary, sea salt, and fresh ground black pepper.
- Bake for 30 minutes, or until fork tender.
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