Spiced Roasted Acorn Squash
Recipe adapted from Scratch by Maria Rodale.
Yields: 4 servings
Ingredients
- 1 acorn squash
- 3 tablespoons extra virgin olive oil
- 1/2 teaspoon cumin
- 1/2 teaspoon cinnamon
- 1/2 teaspoon salt
- pinch of cayenne pepper
- lime wedges, for serving
- finely chopped cilantro, for serving
Instructions
Preheat oven to 400 degrees. Line a baking sheet with parchment paper. Cut the ends off of the acorn squash then cut the squash in half length-wise. Scoop out the seeds with a spoon and discard. Using a sharp knife, slice the squash into half moons, about 3/4 inch thick.
In a bowl, stir together the oil, cumin, cinnamon, salt and cayenne. Toss the acorn squash in the spiced oil mixture to coat. Place the squash onto the prepared baking sheet. Roast in the preheated oven until tender and caramelized, 20-25 minutes. Transfer the squash to a serving platter and serve with lime wedges and chopped cilantro. Serve promptly.