Roasted Acorn Squash
Ingredients
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1 acorn squash
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2 tablespoons extra-virgin olive oil
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½ teaspoon salt
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¼ teaspoon black pepper
Tools
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measuring spoons
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chopping board
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knife
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June Pan
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spoon
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June Oven
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Preferences
Cut the squash in half
Carefully cut the squash in half lengthwise and use a spoon to scoop out the seeds. Discard the seeds.
1 acorn squash
knife
chopping board
spoon
Slice the squash
Place the squash halves flat side down on the chopping board and cut them lengthwise into ½"-thick slices.
Transfer the squash to the June Pan
Arrange the squash slices on the June Pan on their sides with space between each slice.
June Pan
Season the squash
Drizzle the oil and sprinkle the salt and pepper evenly over the squash.
2 tablespoons extra-virgin olive oil
½ teaspoon salt
¼ teaspoon black pepper
measuring spoons
Roast the squash
Place the squash on the middle shelf of the June Oven. Roast the squash until it is very tender and golden brown, about 17 minutes. June will notify you when the squash is ready.
June Oven
Serve the squash
Remove the squash from the June Oven. Serve hot or warm.
