Using a sharp, sturdy chef's knife, cut the acorn squash in half from stem to tip. If it is a struggle, don't try to cut the stem in half. Cut around it.
Using a metal spoon, scoop and scrape out the seeds and stringy bits from the inside of the squash until it is smooth.
Place the squash halves cut-side-up in a roasting pan (I used a jelly roll pan).
Drizzle top side of your squash with olive oil. Use a pastry brush to evenly coat the entire surface. Sprinkle with salt and pepper.
Bake for approximately 45-60 minutes or until tops are nice and golden brown and the squash flesh is soft and cooked through. It is better to slightly overcook your squash than undercook it, so if you are unsure if it's cooked, add more time. When done, remove from the oven and allow time to cool before serving.
Can you eat the skin? Yes.
To sweeten your squash sprinkle with brown sugar or drizzle with maple syrup.
Updated on December 5, 2018 and again on December 5, 2019