1/2 acorn squash cut into wedges
1 tsp olive oil
1/4 large tomato sliced
1 tsp. minced garlic
1 pita (or crust of choosing)
cheese of choosing (I used a light string cheese because it’s what I always have)
Seasonings for topping (I used italian seasoning and red pepper flakes)
Toss the acorn squash with the olive oil and roast at 400 degrees for about 20 minutes. To do this I put everything in a big baggie and toss it around then thrown in on a baking sheet, gets everything nice and even!
While the squash is roasting spread the garlic on your pita and top with tomato slices.
Also while the squash is roasting prepare lunch for the next day (optional)
Once the squash is roasty toasty chop into cubes (skin optional) and let it join the tomatoes on the pita.
Top with cheese and put in the oven for about 5 minutes
Top with desired seasonings
Use leftover squash for side salad
ENJOY! (not optional)