Roasted Acorn Squash

This dish is perfect for the fall.  Squash really is the food of autumn and is great to have as a side to your Thanksgiving turkey.  This recipe from Seasons 52 looks delicious and would go great with a cool glass of chardonnay.

Try this out!

Ingredients:

• 1 ea  Acorn squash
• 12 spritz  Extra virgin olive oil
• ½ tsp  Kosher salt
• Pinch   Black pepper, fresh ground

Procedure:

• Wash acorn squash in cold water.
• Cut squash in half.
• Scrape out all seeds with large kitchen spoon.
• Cut acorn squash into 4 wedges.
• Place wedges on a sheet tray.
• Spritz squash with extra virgin olive oil.
• Season squash with salt and pepper; stand squash cut-side up on tray.
• Roast in 425º oven for 40 – 45 minutes total.
• Spritz twice with olive oil during roasting and turn tray in oven.

Remove from oven and brush squash with spiced cider glaze.