Look for a small squash, dark green with a splash of orange called a kiss of sunshine. Acorn squash is packed with beta carotene.
Rosemary has been given credit for improving the memory, being an antioxidant, and a natural anti-inflammatory.
- 1 acorn squash, organic if possible
- 1 tablespoon plus one teaspoon extra virgin olive oil
- 1/3 teaspoon salt
- 1 sprig of rosemary, organic if possible
- Preheat oven to 375 degrees.
- Rinse the squash then dry. Cut in half lengthwise through the stem end; remove seeds. I like to use a serrated knife to cut the squash in half, and then a grapefruit spoon to remove the seeds.
- Drizzle 1 tablespoon of the olive oil in and around the cavity of the two halves of the squash (not the skin side).
- Sprinkle with salt.
- Place a half sprig of rosemary in each cavity.
- Add the remaining one teaspoon olive oil to the bottom of an iron skillet (8 or 10 inch).
- Flip the squash over so it is skin side up and the rosemary is hidden in the cavity.
- Bake for 20 to 25 minutes.
- Lift the squash with a spatula to see if the rim is brown. If so turn the squash over and bake another 7 to 10 minutes or until a knife can easily pierce the skin and go through the squash.
- Eat hot or room temperature.