Roast Acorn Squash

The winter squashes call to me when I walk past the stalls at the Hollywood Farmers Market on Sunday mornings. Now I have a cart, I am worried that I will buy more squash than we can eat in a week. And while I love to decoratively pile amazing squash on our hall table and coffee table, we're heading back into 90 degrees, and squash will not last long in that.

So last week I limited myself to two. I used the butternut squash in a bean salad and as a side dish. The acorn squash I sliced and then roasted with cumin and chiles. It was just wonderful. And, after the slicing (with a knife that was well-sharpened by Russ at the Hollywood Farmers Market), it was easy to cook.

I like this squash so much that I take leftover pieces to work and gnaw them down to the skin.

Autumn is great.

Roast Acorn Squash
1 tbsp (or so) olive oil
sprinkle of dried chile flakes
sprinkle of cumin seeds
1 acorn squash

Preheat the toaster oven to 350°F.

Warm the olive oil in a small skillet. Add the chile flakes and cumin and keep warming until fragrant. Remove from the heat.

Meanwhile, wash and dry the acorn squash. Cut it in half lengthwise. (If there's a thick stem, cut it off first.) Scoop out the seeds and guts and discard. Put a half on the board, cut side down, and cut it lengthwise in wedges 1-2 inches wide.

Dip the wedges of squash in the warm oil, rubbing them around to pick up oil and the spices, then put them on a baking sheet.

Bake for 20-30 minutes until a thin knife pierces the skin easily.

Serves 3-4 (and makes great leftovers)