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How to prep an acorn squash for roasting

Acorn squash, first cut

Acorn squash have thick, ribbed skins that make them seem tough to peel. Here's how to cut one into half-rings for roasting in the oven.

Acorn squash, cut in half

Start by slicing the squash in half lengthwise.

Scoop out the seeds from the acorn squash

Remove the seeds from each half with a spoon, taking care to scrape away all the stringy fibers.

Use a vegetable peeler to remove the squash's flesh along the ribs
Use a vegetable peeler to remove the squash's skin along the ribs. Don't worry about being too neat here. The skin is edible and leaving some on looks nice.

Use a vegetable peeler to remove the squash's flesh along the exposed ribs.

Put the squash flat on your cutting board and trim off each end.

Putting the squash flat on your cutting board, slice off the stem and blossom ends.

Next cut it into 1-inch slices.

Toss the squash with any spices you like -- cinnamon, cardamom, cumin -- a little salt, sugar and a oil or melted butter.

Mix the slices with sugar, spices, salt and fat before roasting
Spread the slices evenly on a sheet pan.

Pre-baked squash slices

Roast until they're tender and brown in spots.

The finished squash is caramelized and slightly shrunken.

Finished roasted acorn squash slices

 

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