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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 6 |
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Ingredients:
1 medium butternut squash |
1 medium acorn squash |
coarse grain salt and freshly ground black pepper |
olive oil |
Directions:
1. Preheat oven to 400 degrees F.
2. Peel the squash. Cut each squash lengthwise and scoop out the seeds. Cut each squash crosswise into half moons.
3. Sprinkle with salt and pepper and brush with a thin coat of olive oil.
4. Lay squash on a cookie sheet and bake for 25 to 30 minutes, turning once, or until tender to the touch and golden.
5. TIP: You don't have to peel the squash. If you don't have a super sharp carrot peeler, don't bother trying to peel it. Sometimes the skins taste declicious!
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