3 acorn squashes, halved and seeded

1 tbsp (15 ml) olive oil

1 clove garlic, chopped

1 sprig fresh rosemary, leaves only

Salt and pepper

With the rack in the middle position, preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.

Rub the squash with the oil and season (generously) with salt and pepper. Sprinkle with the garlic and rosemary. Place the squash on the baking sheet, cut side down.

Bake for 40 to 45 minutes or until the squash is tender. Set aside.

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