Roasted Acorn Squash


If you buy a squash and use half of it, what do you do with the rest?

Look up another recipe?

Double the recipe to make more of it?

Throw it away? (I hope not!)

What I’ve learned is that my single-serving recipes aren’t enough to support the use of an entire squash–oftentimes not even half. And squash doesn’t reheat particularly well.

But what I’ve also learned is that you can roast (basically oven bake) just about any quash and it will be delicious.

Cut in thin slices and pair with a great dip for a twist on fries.

Or chop into bigger chunks and roast for the perfect addition to any soup or broiled meat.

For my leftover acorn squash this time, I simply sliced it into thin strips and dipped in my all-time favorite condiment: Trader Joe’s Organic Ketchup. Yum!


-Almost any squash you can think of

-favorite oil or cooking spray to coat the squash (lightly)

-favorite seasonings


-Preheat oven to 400 degrees for thinly-sliced squash or 425 for thickly-sliced squash. Lightly grease a cookie sheet and set aside.

-Again, slice or chop your squash as you like. Cover very lightly with oil or cooking spray, and then toss in seasonings of your choice.

-Spread on cookie sheet, making sure know pieces are overlapping, if possible. Bake for about 15-20 minutes on each side. Serve warm.


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