Roasted Squash Halves with Herbs

If you see this cute, golden acorn-type squash, buy it! It’s called Gill’s Golden Pippin and is incredibly flavorful–much more so than most acorn types. The skin is very hard and brittle so I just crack it in half and scoop out seeds and roast. And it’s fun to serve, in it’s little boat-like shell.

 

You can enjoy them as is or serve them filled with anything from been or beef chili to cooked grains or even other cooked vegetables.

 

Serves 2-4 depending on how/with what else you serve it

 

2 Gill’s Golden Pippin or other small winter squash

Salt

Olive oil

6 thyme sprigs or 2 2-inch rosemary sprigs or 6 sage leaves or 1 teaspoon dried sage

 

Preheat oven to 400

 

Cut squash in half, lengthwise and scoop out seeds and strings. Rub each cavity with a little olive oil, sprinkle with salt and then put in whatever herb you’re using. Place the squash halves cut side down on a baking sheet and bake until tender when pierced with a knife–about 25-40 minutes, depending on your squash. Enjoy hot or warm.

 

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