Roasted Acorn Squash

It's fall here along the Wasatch Front, which means cooler weather, leaves changing colors, and an abundance of fresh vegetables at Farmers' Markets. My very favorite - squash - is at its peak right now. Spaghetti squash, acorn squash, butternut squash - you name it - they're here and they're tasty. Squash takes some time to roast in the oven (it's much quicker in the microwave), but the smells wafting through the house and the intense flavor of the squash make it worth the extra time.

1 Acorn squash
Olive Oil (for drizzling)
1 T. Sucanat
1 T. All Spice

Preheat oven to 350 degrees. Cut squash in half lengthwise, from stem to end. The skin is tough, so cut it with a large knife in a place you can get some leverage on it. Scrape out seeds and stringy membranes.

Line a small baking dish with foil (optional - makes cleanup much easier). Place squash halves cavity-side up. Drizzle generously with olive oil, using more or less according to preference. Using a pastry brush, distribute olive oil evenly over the exposed flesh. Sprinkle 1/2 T. each of Sucanat and All Spice over the squash.

Pour water into the pan, approximately 1/2 to 3/4 inch deep to keep squash from burning. Place in oven and bake for one hour to one hour and fifteen minutes or until squash is very soft. Let cool slightly before serving.

Makes 2 squash halves. Obviously. :o)

Random Factoid: Most people think All Spice is a mixture of various pumpkin-pie like spices. It isn't. All Spice is actually a single spice. If you can find it whole, buy it - and then grate it as needed. The flavor of fresh All Spice can't be beat.