amen tonight we're gonna make roasted acorn squash to prep our acorn squash all we gotta do is cut it in half and she's a small knife or you could use the big knife two spots but i did already just cut it in half we're just going to take the seeds out with a spoon and then we're going to address it just salt pepper olive oil is plenty you some decent olive oil for this if you got it but regular olive oil is fine and I'd like to put some balsamic vinegar on here so on on one of mine so salt the pepra know me I like a lot of peppers in here we go ones just going to get plain olive oil musing extra virgin but you could use regular if you have it and I do like balsamic vinegar so you could put just some straight vinegar and oil right on there but I have some pre-mixed balsamic vinaigrette which is one of our recipes and just get your fingers dirty and smoosh it all around and into the oven 400 degrees for 45 minutes test it with a knife to make sure it's done soft all the way through and that's how simple this is so let's just clean this out of the way for a second onto our roasting pan and into the oven 45 minutes at 400 degrees so our acorn squash has been in the oven for 45 minutes at 400 degrees let's double check that it's ready I let it cool off for a couple minutes and it's still pretty hot knife goes in smoothly it means it's done so to serve it let it cool off a bit obviously now you can just scoop it out now this is my peace with all the olive oil only and this is my peace with the balsamic vinaigrette you can just put this in the fridge by the way if you have leftovers we can adjust the seasoning that with a little sea salt kosher salt i'm using Maldon sea salt which you crush up when you put it on a little pepper and these guys let me tell you are delicious and you can just like scoop these out put them in the fridge for a few days newcomb mmm wow that's fantastic anyway acorn squash enjoy