Vegetable of the week: Acorn Squash
Roasted squash is a versatile and great option for foodies in the fall, and you can get really creative with ingredients used in the stuffing. The key to a perfectly roasted squash is to cut it in half and discard the seeds. Place it cut side down in an ungreased baking dish, add a small layer of water at the bottom, bake it uncovered at 350 for 45 minutes.
If you don’t feel like stuffing your squash, simply scoop it out of its skin and use it to thicken a hearty soup.