1 Acorn Squash, cut into slivers
1 Tablespoon Olive Oil
Prep: how to cut Acorn Squash
Using a Chef’s knife or a Serrated knife cut a 1/2 inch off both the top and bottom of the squash. Then halve it lengthwise through the stem and remove all seeds and pulp from the inside with a spoon (or your hands). Cut halves into slices either lengthwise or widthwise (like I did) for a fluted edge.
Preheat oven to 400. Take Olive Oil, salt, pepper and maple syrup and whisk in a medium-large sized bowl. Toss squash slices in oil and spice mixture until well coated and lay flat on a greased baking sheet. Roast for 20-25 minutes until browned and flip once halfway through to make sure both sides are roasted well.
Once finished you can use your squash as a side, in a salad, in another dish OR to make yummy soup. I used mine as one part of a yummy veggie feast including roasted beets and sauteed greens.