Ingredients
- 2 medium acorn squash
- 1 tablespoon olive oil
- 1/4 teaspoon sea salt
Instructions
- Preheat your oven to 400°F and line a baking sheet with parchment paper.
- Cut the acorn squash in half from top to bottom and scoop out the seeds and stringy insides with a spoon.
- Drizzle olive oil over the cut sides of the squash halves and sprinkle with sea salt. Rub the oil and salt into the squash, then place them cut side down on the prepared baking sheet.
- Roast in the preheated oven until the squash is tender and easily pierced with a fork, about 30–45 minutes.