Savoury Roasted Acorn Squash
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Why I Love This Recipe
FEATURING: Acorn squash.
Did you know that acorn squash has edible skin? It's a little thicker than Delicata squash but it is still lovely! This is a truly easy way to make acorn squash in a pinch... and to eat the skin. It can be served as a side dish or further chopped in cubes and added to salads.
Don’t have cumin seeds and smoked paprika? Try these combinations that Early Morning Farm suggests or create your own!
- 1 minced garlic clove and 1 tablespoon chopped fresh sage, thyme, or rosemary
- 1 teaspoon chili powder, 1 teaspoon cumin, 1/2 teaspoon coriander, 1/4 teaspoon cayenne
- 1 teaspoon curry powder
- 1 teaspoon Old Bay or your favorite spice mix
- Just salt and pepper
Ingredients You'll Need
1 acorn squash
1 tablespoon olive oil
1/2 teaspoon paprika
1 teaspoon cumin seeds
1/2 teaspoon salt
Preheat the oven to 400°F. Remove the top of the squash, slice in half, and scoop the seeds out of each half. Slice the squash into half moons about a 1/2 inch thick. Place the squash in a large bowl, drizzle the olive oil and spices over, then use your hands to toss the squash and evenly distribute the spices. Arrange the squash on a parchment lined baking sheet. Bake for 20 – 25 minutes until squash is soft and starting to brown.