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
Step 2: Cut up you squash & preheat the oven
First, cut it in half by following the grooves on the outside and scrape out the seeds with a spoon. (These roast just as well as pumpkin seeds if you're feeling up to it!)
Then lay the halves cut side down on your board and cut apart the different segments.
Make sure you're using a good sharp knife and don't be afraid to whack the back of the knife with the heel of your hand to get the job done. Sometimes they are tough to cut through!
Step 3: Season the squash
Add the salt, pepper, chili powder and oregano and a glug of olive oil and mix it all together with your hands, making sure everything is well coated. If you have pieces that are dry, add a little more olive oil. You don't want them to stick to the pan.
Arrange the pieces so they aren't touching.
Step 4: Roast!
You'll know the squash is done when you can easily pierce it with a knife and the skinny ends are starting to brown.