Roasted Acorn Squash

Ingredients
2 acorn squash
Olive oil
Salt and pepper
Butter or margarine (I use Brummel.  I love Brummel.)

Instructions
1. Preheat oven to 350*F.  

2. Carefully cut acorn squashes in half and remove the seeds and stringy bits.  Lightly coat inside and out with olive oil and season with salt and pepper.  

3. Place squash cut side down on a baking sheet and cook until tender, about one hour.  (For easy clean up, line the baking sheet with aluminum foil.)  

4. Remove from oven, turn cut side up with tongs, spoon some butter into each squash half, and cook for 5 more minutes or until it melts.  

Comments
I am the big (and only) lover of acorn squash in my family, so I try not to serve it too often during the season.  However, I’ve been stockpiling them throughout the last few weeks of the market season and finally decided to roast them all up.  I emailed my mom for advice on how to do that and this is the method she described to me.  They turned out deliciously and Art even had two halves!  Impressive!  

Shown here with Maple-Mustard Pork Chops.

Person - Mom