Sweet and Spicy Roasted Acorn Squash
- Prep Time: 10
- Cook Time: 25
- Total Time: 35 minutes
Ingredients
Scale
- 1 acorn squash (approximately 1 1/4 lbs)
- 3 tablespoons olive oil
- 2 tablespoons maple syrup
- 1/2 teaspoon paprika
- 1/4 teaspoon ground cumin
- 1/8 teaspoon ground nutmeg
- 1/8 teaspoon cayenne
- 1/2 teaspoon sea salt
Instructions
- Heat the oven to 425 degrees F and line two baking sheets with parchment paper.
- Cut the acorn squash in half, from top to tip and with a spoon, remove the seeds.
- Lay the squash face down on a cutting board and cut 1/4″ slices (keeping the skin)
- In a large bowl, combine the olive oil, maple syrup, paprika, cumin, nutmeg and cayenne
- Add the squash slices to the bowl and toss with your hands.
- Lay the slices on the baking sheet spread evenly.
- Sprinkle with sea salt and bake 25-28 minutes, until golden and tender.
Nutrition
- Serving Size: 4