It's squash season!! I could not be more happy that fall is here because it means I can start cooking again with my favorite vegetable, the squash. There are so many different varietals out there, but I wanted to share a recipe I use almost every week in the fall months. I like using a roasted acorn squash as a bowl for my dinner because of its perfect shape when its cut in half, and it also adds an extra serving of vegetable to any dish. It can be filled with any number of items, but I really like taking it down a Mexican-inspired route with fresh chilis, bell peppers, onions, and avocado. I have included the recipe to just roast and prepare the acorn squash to be filled with whatever your heart desires.
- 1 medium acorn squash (this is enough for two bowls, change number depending on number of guests)
- 2 tablespoons olive oil
- salt and pepper
- Heat the oven to 400 degrees.
- Cut the squash's stem off and then cut length wise down the middle. Remove seeds.
- Coat squash with olive oil, salt, and pepper.
- Place squash flesh side down onto cookie sheet and place in the oven.
- Cook for 45 minutes then remove and let cool.
- Fill with your favorite ingredients!