1 acorn squash per 2 people
Filling of your choice
*I used my Puff Pastry Thanksgiving filling which is basically stuffing mixed with rotisserie chicken. I topped it with a cran-orange relish but you can use whatever you’d like for extra color and sweetness!
Preheat oven to 375 F. Line a baking sheet with parchment paper.
Carefully cut the acorn squash in half – stem to stem. Scoop out the seeds and guts. Cut a sliver off the backside to make it flat. This is so that when you’re ready to serve, the squash won’t roll off the plate.
Rub a dab of EVOO over the cut side of the squash and season with salt and pepper. Place cut side down on the parchment paper.
Bake for 45 minute or until it’s soft enough you can pierce it with a fork but not soft enough that you can easily squish it.
Fill and serve!