- 1 acorn or butternut squash, washed and cut into wedges
- 3 tablespoons olive oil
- salt and pepper
- Toss squash in the olive oil and salt and pepper. Cover with foil and cook at 350° F until almost soft, 30 minutes.
- Uncover and cook until soft and golden brown, 15 minutes more; cool. Refrigerate in an airtight container for up to 5 days.
Tip: Combine the squash with a grain and Goes With Anything Kale Salad. Use it to top tacos, or reheat it and serve warm with pork or fish.