I exercise almost every day and love to lift weights. Yes this is a food blog, but it is important to have a little muscle for this recipe. You should also be prepared to get some blisters on your hands, unless you tape them prior. Why? Because acorn squash is TOUGH. But a little bit of work and a blister here and there are worth it for this delicious side dish. In the fall, you will see piles and piles of squash at the grocery store. I always thought they were just used for making bird houses, but turns out they are pretty tasty. We like to roast our veggies, and the same goes for these. I think these taste like french fries and who doesn’t like french fries? Sometimes my kids are picky with spice and sometimes I act like I care so I just sprinkle with salt. Other times I am not so nice and sprinkle some chile powder on these. The kids still love them, but they usually need to refill their water glasses a few times during dinner.
2 acorn squash
1 T olive oil
1 teaspoon salt
Gluten-Free Cooking Spray
Preheat oven to 425 degrees. Cut, saw or karate chop the acorn squash, dispose of the seeds and cut into cubes. Toss with the olive oil and spread on greased cookie sheet. Sprinkle with salt and bake for 40 minutes, stirring once.