"Roasted and mashed acorn squash is easy to make, tastes incredible and is just the savory fall side dish you're looking for."
- Debra Klein
Halve the squash through the stem.
Scoop out the seeds. A grapefruit spoon makes this easier.
Drizzle with olive oil, sprinkle with salt and pepper. Roast squash + garlic at 375 for 45 minutes.
Use a large spoon to scoop out the squash pulp from the skins.
Squeeze garlic out of skins and add to squash pulp. Then add spices and use a potato masher to mash everything together.
Sprinkle on fresh herbs or scallions. Serve warm or at room temperature.