Roasted Acorn Squash
You can cook other squash the same way, although you may need to deal with their shape a little differently during the cutting process; as long as you end up with thinnish wedges or slices, they’ll come out right. Very tender squash such as butternut and delicata won’t need the added water.
Sharp knife (adult needed)
9 x 13-inch baking pan
- Turn the oven on and set it to 425 degrees. Use the teaspoon of oil to grease the pan.
- Put the squash on the cutting board and stand them up (if possible). Very, very carefully, use the knife to cut each squash in half through the stem end (this is a job for an adult).
- Using a measuring spoon, scrape the seeds and as many of the fibrous strands as possible from each squash. Cut each half into 4 wedges.
- Put the squash in the pan, cut-side down, drizzle with the oil, and sprinkle with the salt. Add the water to the bottom of the pan, so that it surrounds the squash.
- Put the pan in the oven and roast until the flesh of the squash is deeply browned and soft, 35–45 minutes.
- Serve right away.
Halfway through cooking, sprinkle on 1 teaspoon chopped fresh thyme or rosemary leaves (or 1/3 teaspoon dried) and/or 1 h tablespoon honey or maple syrup.