A few years back, I shared a simple fall side with you all, roasted acorn squash. That recipe, was a sweeter version of what I made last night.
Simple Roasted Acorn Squash
makes 8-10 servings
2 medium acorn squashes
2-3 Tablespoons of butter
kosher salt & freshly ground pepper
Preheat oven to 425. Wash the squashes (you will be leaving the skin on). Slice the squash in half and remove seeds. Then, slice the squash into 1/2 inch slices and lay them on a rimmed baking sheet. Break butter with your hands (a good job for your kids) and toss small pieces on the baking sheet. Sprinkle with salt and pepper. Bake for approximately 25 minutes, flipping the squash half way through, until tender and lightly browned. Serve warm, or room temperature.
The rippling edge should give it away, but if you aren't sure which squash is which, here's a helpful visual.