Acorn squash is a food I eat it at least once a week. Its ridiculously easy to prepare and keeps well.

I like it as part of salads for added girth to the greens, topped with a savory sauce as an alternative to pasta noodles or rice, or as a side dish. It makes meals a little more interesting, a nice option away from the standard base foods.

Getting my hands on a nice cheese down at the Farmers Market…I will profess- the flavors of roasted squash with crumbled goat cheese on top are unparalleled. Sweet, salty, tender, heaven- its something else. That would be my recommendation, if you indulge in happily-sourced dairy.

Roasted Acorn Squash

1 acorn squash (other types are optional- I always find this variety to be the sweetest)
granulated garlic
ground allspice
chile powder
olive oil spray
balsamic vinegar
salt & pepper

1. Preheat oven at 375. Wash squash and cut in half. Remove the guts. Following the lines of the squash, cut it into slices about 1 inch thick.
2. Line a baking sheet with aluminum foil and spray it with olive oil. Next place the squash on the sheet and give them a spray as well. Sprinkle the pieces with the garlic, allspice and chile powder. I tend to go heavier on the garlic, lighter on the allspice and chile. Shake a little balsamic over each slice. Give one more spray of olive oil to finish it off.
3. Bake in the oven for 45 min to 1 hour, until its soft enough to poke with a fork.