- 3 golden nugget or golden acorn squash (3 to 3 1/2 pounds total)
- 1 tablespoon olive oil
- available at specialty produce markets, many supermarkets, and some Asian markets
- Preheat oven to 400°F.
- Cut each squash into 6 wedges and scoop out and discard seeds and strings. In a large shallow baking pan drizzle squash with oil, rubbing to coat flesh. Season squash with salt and pepper and arrange, cut edges down, in pan.
- Bake squash, turning it over halfway through baking, until tender, about 40 minutes.