This dish makes for a great unexpected side for your Thanksgiving table. I like roasting acorn squash because the skin becomes tender over time so it can be eaten – the skin is in fact delicious and adds a bit of texture to the dish. If you are still skeptical, the skin will easily peel away from the flesh after it’s roasted.
Use a sharp chef’s knife or other heavy-duty knife to cut squash in half. Just be careful as no one needs any emergency room trips around the holidays.
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