Roasted Acorn Squash

Ingredients

• 2 acorn squash (about 2 pounds each)
• 3 tablespoons olive oil (divided)
• kosher salt (for seasoning)
• black pepper (for seasoning)
• 2 tablespoons maple syrup (optional)
• 1 teaspoon chopped parsley

Instructions

1. 1

   Heat the Oven - Set the oven rack to the center position and preheat to 400ºF (204ºC). Line a large baking sheet with foil and grease it with 1 tablespoon of olive oil. Use a paper towel to spread the oil evenly across the foil. Set aside.

2. 2

   Prepare the Squash - Wash and thoroughly dry the acorn squash, then place it on a sturdy cutting board. Using a chef’s knife, start cutting lengthwise on one side of the stem, positioning the knife between the ridges. Carefully slice through the skin and flesh, stopping once you reach the hollow center and avoiding the stem. Continue cutting around the squash with small sawing motions until you reach the other side of the stem, leaving the stem uncut. Use your hands to pull the two halves apart.

3. 3

   Remove the Seeds - Use a large spoon to remove the seeds. If desired, wash, separate, and dry the seeds for roasting later.

4. 4

   Brush with Oil - Brush the flesh of the acorn squash with 2 tablespoons of olive oil.

5. 5

   Roast - Place the squash cut side down and evenly spaced on the baking sheet. Roast until a knife can easily pierce into the flesh, about 30 to 45 minutes, depending on the size of the squash. Carefully turn the squash over with tongs and season with salt and pepper.

6. 6

   Add Maple Syrup (Optional) - Brush the flesh with maple syrup and roast until caramelized, about 5 to 10 minutes.

7. 7

   To Serve - Season with more salt and pepper if desired, and garnish with parsley.