Halve one acorn squash lengthwise,
Remove the seeds and brush the surface liberally with olive oil.
Take 1-2 sage leaves and place them on the roasting pan. Place the acorn squash cut side down over the sage leaf.
Roast the squash 30-40 minutes, check for tenderness.
Scoop out the hot squash -- carefully! into a bowl.
Add a pinch of,
--cinnamon
--white pepper (black is ok if you have it)
--salt
--another swirl of olive oil.
Mash and swirl around with a fork -- DONE!
This dish would do well against portobello mushrooms or--gasp!--roast chicken.Voilรก - I've converted M to love acorn squash. He's not always big into mushy "baby"food.