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Ingredients
- 3 golden nugget* or golden acorn squash (3 to 3 1/2 pounds total)
- 1 tablespoon olive oil
- *available at specialty produce markets, many supermarkets, and some Asian markets
Method
- Preheat oven to 400F.
- Cut each squash into 6 wedges and scoop out and discard seeds and strings.
- In a large shallow baking pan drizzle squash with oil, rubbing to coat flesh.
- Season squash with salt and pepper and arrange, cut edges down, in pan.
- Bake squash, turning it over halfway through baking, until tender, about 40 minutes.
