Roasted Pumpkin (Gold Acorn Squash)
Gold Acorn Squash is slightly sweet with somewhat of a nutty flavor. Choosing to go with a substitute from a large pumpkin to smaller option depended on entertaining a small group of people or just enough leftover if it is just you. It is a cultivar of Cucurbita pepo. It has been determined to be a winter squash, but it can be harvested early, classifying as a summer squash. It is enriched with vitamins A, vitamin B, vitamin C, potassium, minerals, dietary fibers, and beta-carotene.
Ingredients
- 1 gold acorn squash (approximately 3 oz.)
- 1 tsp extra-virgin olive oil
Instructions
- Preheat oven to 400°F (204°C). Using a chef knife or carving knife cut off the ended of the pumpkin and stand it up. This gives it some leverage for balance.
- Cut down the middle and scoop out the seeds. Distribute oil evenly amongst the inside of both halves. Brush the inside and outside with oil.
- Place cut side down onto parchment paper-lined baking sheet pan, insert into oven and bake for one hour. Fork should easily insert into skin once done.
- Remove from oven and let cool for 15 minutes before removing the core from its skin.
Notes
- If you notice the inside of the pumpkin, it will look dry. A light coat of oil helps to seal in moisture.
- Often time I choose to discard the seeds because I do not have much use for them. But if you enjoy eating seeds, save them for roasting. They are a terrific addition to homemade trail mix or on top of a pumpkin muffin.