Roasted Acorn Squash

1 acorn squash, scrubbed, halved, and seeds and strings removed
2 tablespoons olive oil
1/2-3/4 teaspoon coarse salt
fresh ground pepper to taste
shredded Parmesan or asiago cheese


Heat your oven to 425, and spray a baking dish with non-stick spray. Cut each squash half in half again, blossom-end to stem-end, and arrange the pieces in the baking dish. Drizzle or brush the squash meat with the olive oil, and then sprinkle them with the salt and pepper. Roast for 35-40 minutes or until very tender to the tines of a fork. Sprinkle with the Parmesan and enjoy! (We eat the squash with a spoon, like you would a wedge of melon.)

One squash makes 2-4 servings (although I can eat the whole thing myself)