This recipe makes a wonderful side dish for the fall/winter seasons and especially for thanksgiving and I love how easy it is to prepare. As you can see in the photos, I prefer making it with the skin on. Once roasted the skin becomes super soft and can be eaten, if you’d rather not eat the skin it easily peels away.
Preheat oven to 400 degrees.
Clean the exterior of the squash with fruit and vegetable wash. Cut the squash in half and with a spoon remove all the seeds but not any of the flesh.
Then carefully cut off the stem end then cut into wedges using the natural ridges to guide you. Next, place the wedges on their side in a baking sheet lined with parchment paper or aluminum foil.
In a small bowl mix the spices together. Transfer the olive oil to a small bowl and use a pastry or silicone brush to oil each wedge, including the skin.
Then sprinkle with the spice mixture. Flip the acorn squash to the other side and do the same.
Cook for 15 minutes, remove from oven, flip and cook for additional 10 minutes. Set the oven to Broil and cook for an additional five minutes. Transfer to a serving platter. This dish can be served hot or at room temperature.
Ingredients
Directions
Preheat oven to 400 degrees.
Clean the exterior of the squash with fruit and vegetable wash. Cut the squash in half and with a spoon remove all the seeds but not any of the flesh.
Then carefully cut off the stem end then cut into wedges using the natural ridges to guide you. Next, place the wedges on their side in a baking sheet lined with parchment paper or aluminum foil.
In a small bowl mix the spices together. Transfer the olive oil to a small bowl and use a pastry or silicone brush to oil each wedge, including the skin.
Then sprinkle with the spice mixture. Flip the acorn squash to the other side and do the same.
Cook for 15 minutes, remove from oven, flip and cook for additional 10 minutes. Set the oven to Broil and cook for an additional five minutes. Transfer to a serving platter. This dish can be served hot or at room temperature.