Now that fall is officially here and there is definitely more than just a "nip" in the air, it's the perfect time to break into those sweet and delicious squashes that fill the buckets of farmers' markets.
Here is a very simple roasted acorn squash to warm you up. Perfect for a last minute Thanksgiving side dish too.
The Easiest Roasted Acorn Squash
1 medium acorn squash
2 sprigs of rosemary
Preheat oven to 400 degrees. While the oven is heating, cut the squash in half lenthwise. Scoop out the pulp and seeds. Drizzle squash with olive oil, salt, and pepper, and nestle the rosemary sprigs inside the hollow part of the squash. Roast for 45-60 minutes.
Let cool. Remove the rosemary sprigs. Enjoy.