During fall, my favourite season, some of my favourite vegetables happen to be in season. I use winter squash all the time, in breads, soups, salads, puddings, cakes, quick breads, custards… This recipe is as easy as it can be, the owner of the farm La Fille du Roy mentioned this method for baking acorn squash, it’s simple, tastes delicious and the real bonus is that my 11 month old squash monster loves it.
- 1 medium orange acorn squash
- 1 medium green acorn squash
- 1 medium white acorn squash
- 4 tbsp extra-virgin olive oil
- Kosher salt and freshly ground black pepper
Preheat the oven to 450°F. Wash and trim the squashes, cut in half and remove the seeds, cut into ¼ inch slices, transfer to a large baking tray, toss with olive oil and season generously with salt and pepper. Arrange the squash slices on an even layer and bake until golden and slightly crisp around the edges. Serve hot or at room temperature.