Basic Roasted Acorn Squash



1 (or more) acorn squash

Olive oil or butter





Place rack in bottom third of oven and heat to 375.


Cut squash in half from stem to tip. Do not try to cut through stem. Break the squash in half.


Scoop out the seeds, which can be saved and roasted in the oven.


Rub the cut side of the squash halves with oil or butter, and sprinkle generously with salt and pepper.


Roast for 45 to 60 minutes.


Eat immediately, or cool and refrigerate up to five days.