Roasted Acorn Squash

1 Acorn Squash, cut into slivers
1 Tablespoon Olive Oil
Maple syrup
Salt
Pepper

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.

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