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This is a quick and super easy side that will go well with most anything. Plus, it's pretty. Bonus points!

Step 1: Ingredients!

  • 1 acorn squash
  • salt & pepper to taste
  • 1/2 tsp chili powder
  • 1/2 tsp oregano
  • tbsp or so olive or canola oil
  • 9 x 13 inch pan
  • an oven set to 350 F
  • a large knife and cutting board
It'll take only a few minutes of prep work and 40 minutes of cooking until you're the proud devourer of tasty squash.
<p>I've made roasted squash before and never thought to eat the skin. I liked it very much. My hubbie, not so much. Thanks for the suggestion. Now, he can take the skin off if he likes and I don't have to go through the trouble of doing it :)</p><p>Oh, one more thing. You can keep the seeds and toast them just like you do pumpkin seeds. They're delisious.</p>
This sounds like a really nice way to make something with the 4 Acorn sqaush I have. Thanks:)
This looks yummy. I think I'd like to try it using Delicata squash.<br>I'll let you know. Thanks. :~)<br>
Yummy! I usually just cut them in half and add some cinnamon and butter in the center :-) This would be nice to try a more savory version. I too eat the skin now, it is really good and soft after baking.

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Bio: Part of the Instructables Design Studio by day, hand embroiderer by night and on weekends! I like embroidering, dancing, eating, jrpgs and inexplicably cute animals ... More »
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