This recipe is easily adaptable to any number of people. One-half acorn squash is usually a perfect serving for one, unless you have many other sides, then figure ¼ squash per person.
2 acorn squash
1 teaspoon kosher salt
1 teaspoon dried thyme leaves
½ teaspoon coarsely ground black pepper
2 tablespoons olive oil
1 tablespoon freshly chopped thyme
Preheat the oven to 425 degrees F. Line a Line a 13 by-18-by-1-inch baking sheet with parchment paper or foil.
Scrub the outside of the squash with a vegetable brush and dry.
Cut the squash in half lengthwise.
Scoop out the seeds and discard.
The acorn squash is ready to be seasoned and roasted in this form, or cut in half again for quarters, or cut each quarter into 2 or 3 more slices. The squash is very adaptable to cooking in any format.
If cooking the squash in half or quarters, trim a small piece off a center rib so the squash sits flat when place skin side down.
Combine the salt, dried thyme and pepper in a small bowl.
Brush the inside and outside of the squash with the oil. Sprinkle the squash with the spice mix.
Place the half or quartered acorn squash skin side down or strew the slices of squash across the baking sheet and roast for 30 minutes in the preheated oven, or until the squash is very soft when pierced with a fork.
Garnish with the fresh thyme and use the sprigs to garnish the serving platter.
Keywords: squash, acorn squash, roasted squash, roasted acorn squash