- 2 acorn squash (about 1 1⁄2 pounds each), seeded and cut into 3⁄4-inch pieces
- 2 to 3 tablespoons olive oil
- kosher salt and black pepper
- Heat oven to 425° F. Toss the squash, oil, and ½ teaspoon each salt and pepper on a rimmed baking sheet. Roast, tossing once, until golden brown and tender, 18 to 20 minutes.