Baked Green Acorn and Butternut Squash
By Chef Kathleen Dealemans

Ingredients
1 medium Butternut Squash
1 medium Green Acorn Squash
Coarse Salt Grain - to taste
Ground Black Pepper Fresh - to taste
Olive Oil to taste
Directions
Preheat oven to 400 degrees F.
Peel the squash.
Cut each squash lengthwise and scoop out the seeds.
Cut each squash crosswise into half moons.
Brush with a thin coat of olive oil, then sprinkle with salt and pepper.
Lay squash on a cookie sheet and bake for 25 to 30 minutes, turning once, or until tender to the touch and golden.