1 acorn squash, cut in half, seeds removed
4 tablespoons unsalted butter
salt & pepper to taste
Pinch hot pepper
1/4 cup crumbled gorgonzola cheese
2-3 tablespoons breadcrumbs
drizzle of olive oil
Preheat oven to 400 degrees F.
Line a small sheet pan (with at least 1-inch sides) with foil. Place the cleaned acorn squash cut-side down. Pour a little water in the pan to make a not too deep puddle. Roast squash for about 45 minutes until tender (test by poking a paring knife into flesh). Remove from oven and gently turn squash halves over making cut side up. Season with salt & pepper, add a little hot pepper. Add 2 tablespoons of butter to each half. Sprinkle with gorgonzola, then breadcrumbs. Drizzle with olive oil. Return to oven for about 10 minutes until cheese melts and breadcrumb is golden. Each half is one serving. Eat by scooping out with a small spoon.