Ingredients 

1 acorn squash, medium to large

1-2 sprigs each thyme and fresh sage (or other herbs, to taste)

Salt and pepper, to taste

½ cup mushroom & white truffle mixture

Method

• Heat your oven to 375 degrees Fahrenheit.

• Place the acorn squash on a cutting board or other stable work surface. With a very sharp knife, cut around the “shoulders” of the squash, angling your knife blade downward and inward, until you can remove the top (stem) portion. Angling your blade downward, so the top portion has a slightly conical shape, will help it stay on as the squash bakes.

• Lift off the top part of the squash, and use a spoon to scrape off any seeds or pulp that might adhere to it. Set it aside while you scoop out the seeds and pulp from the main body of the squash. These can be discarded, or cleaned and roasted (they’re a tasty and nutritious snack in their own right).

• Season the cavity generously with salt and pepper. Add the fresh herbs, and the mushroom and truffle blend if you’re using it.

• Replace the top of the squash, aligning it so it fits in its original position and makes a tight-fitting “lid” for the squash. Transfer it to a small baking dish, and roast for approximately one hour. The squash should smell very aromatic, and should be perfectly soft when pierced with a toothpick or the tip of a paring knife.

• Remove the squash from the oven and let it cool for 4 or 5 minutes, with the top removed, so steam can evaporate from the cavity and not make the squash soggy. Cut into wedges, and serve hot.

Notes: You may find the squash easier to handle if you trim the pointy bottom (blossom) end just slightly, to make a flat surface. This will also help it stay upright in the baking dish. 

The squash can be roasted effectively at any temperature from 300 F to 400 F, as long as you increase or decrease the roasting time to compensate. If you have other, more demanding items to roast at the same time, set your oven to a temperature that’s appropriate for the other foods. Squash is very forgiving.