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Simply Roasted Squash

8 servings

• 2 kabocha squash or large acorn squash (3 1/2 to 3 3/4 pounds each)
• 1/4 cup olive oil
• Sea salt
• Freshly ground black pepper
• Several sprigs watercress or oregano

Preheat oven to 400 degrees. Line two baking sheets with foil. Cut each squash in half lengthwise. Remove seeds. Cut each half into 2-inch wedges. Arrange wedges on the baking sheets, brush them with olive oil and sprinkle with salt and pepper.

Bake squash 25 to 30 minutes, or until tender and browned around edges. Transfer squash to a serving platter. Drizzle with additional olive oil and garnish with watercress or oregano.

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