‘Tis the season for acorn squash, and if cooked right, it is a refreshing addition to any dinner plate. The most basic way to cook it is to cut it in half lengthwise, remove the seeds, brush the insides with oil, and sprinkle with salt and pepper. Then place the pieces cut-side down on a cookie sheet and roast at 375° on the upper middle rack for 40-50 minutes, until tender when pierced. An equally simple but more flavorful way to cook it is as follows:
Preheat oven to 375°. Cut squashes in half lengthwise and scoop out seeds. Brush interiors with 4 teaspoons oil, then sprinkle with 1/2 teaspoon salt, black pepper to taste, 1/2 teaspoon coriander, and 1/4 teaspoon nutmeg. Arrange halves on a baking sheet, cut-side down. Roast 40–50 minutes on the upper middle oven rack, until tender when pierced.
If you want to take this recipe one step further and really wow your friends at dinner or Thanksgiving, try Stuffed Acorn Squash with Black Rice, Roasted Carrots, and Dried Cherries. Although the recipe may seem quite detailed, it’s actually quite simple to prepare and all of the different parts cook at the same time, so it doesn’t take that long. The time it does take is absolutely worth it!