Step 1

Preheat oven to 350˚F.

Step 2

Cut the squash lengthwise in half and place, cut side up, on a flat surface.

Step 3

Using a spoon, scoop out the seeds. (Discard the seeds or rinse and save for roasting.)

Step 4

Cut the flesh of the squash in a crosshatch pattern and drizzle with olive oil. Season with salt and pepper.

Step 5

Roast the squash in the oven for 30 minutes or until fork tender.

Step 6

Serve immediately or save for salads. The squash can be served chilled or at room temperature.