Squash is abundant, inexpensive, eat to cook, delicious and good for you. This recipe can be used for any kind of squash: acorn, dumpling, delicata, butternut, etc. The larger and thicker the squash, the longer it will take to roast.
Wash, dry, and place on cutting board. Cut off each end if you’d like. Split lengthwise with a heavy chef’s knife or serrated bread or meat slicing knife using sawing action. Remove seeds, place on baking sheet and coat lightly with olive oil or butter, sprinkle with s&p, add some brown sugar and butter to the cavity and bake at 400 degrees for 45 minutes or until pierced easily with a knife. You can certainly omit the brown sugar and butter or replace it with maple syrup or another natural sweetener.
Serve as is if it’s a small squash or scoop out the flesh to make a puree or add to another dish. Roasted squash is delicious as a pizza topping or folded into a pasta dish.