Golden nugget squash, also known as small Oriental pumpkin, has orange-colored skin and resembles a slightly flattened ball not deeply furrowed like acorn squash.
Recipe information
Yield
Serves 6 to 8
Ingredients
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
Preparation
Step 1
Preheat oven to 400°F.
Step 2
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.
Step 3
Bake squash, turning it over halfway through baking, until tender, about 40 minutes.
