I’m totally hooked on squash right now! Kabocha, acorn, butternut … its all the same, and its all amazing! With a rich and buttery flavor, little calories and tons of possibilities, it has become a staple during these freezing 68 degree Los Angeles days. My new favorite thing is roasted acorn squash for breakfast: I roast it (sometimes the night before) then sprinkle with cinnamon or cardamon, honey and almonds!
Follow these easy steps for roasting squash!
- Preheat oven to 400 degrees
- Cut squash in half and remove seeds
- Put on baking sheet, and bake for 30-45, or until soft