Acorn squash becomes soft and slightly caramelized when roasted in olive oil. Serve warm as a side dish to an autumn dinner, or chill and serve slices on top of a green salad.
Preheat the oven to 400°F. Line a baking sheet with parchment paper.
Rinse the squashes thoroughly, and cut each squash in half lengthwise from the stem to the bottom. No need to cut through the stem—just crack the squash in half, and it will separate.
Remove the seeds and pulp with a spoon, and coat the inside of each squash liberally with olive oil and a sprinkle of salt and pepper.
Place the squashes in a preheated oven, and bake for 50-60 minutes. Test with fork before removing from heat; the squash should be very tender.
Slice and serve immediately, or store in the refrigerator for 1-2 days.
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