Roasted Acorn Squash Recipe
Oven-roasted acorn squash, sliced thin and seasoned with brown sugar, cinnamon, and cumin, then roasted in the oven!
Servings: 4
Ingredients
- 1 acorn squash
- 2 tablespoons olive oil
- 2 tablespoons dark brown sugar
- ½ teaspoon cinnamon
- ½ teaspoon cumin
- ½ teaspoon salt
- ¼ teaspoon black pepper
- chopped parsley for serving
Instructions
- Wash and dry the acorn squash. Cut the top and bottom off, then cut the acorn squash in half and use a spoon to scoop out the seeds. Slice each acorn half crosswise into ½-inch thick slices.
- Preheat the oven to 425°F and line a rimmed baking sheet with parchment paper.
- Place the acorn squash on the prepared baking sheet and drizzle the olive oil on top. Season with brown sugar, cinnamon, cumin, salt and pepper and use your hands to rub the seasoning and olive oil all over the acorn squash.
- Roast until the squash is fork tender and golden, 15 to 20 minutes. Garnish with fresh parsley and serve.
Notes
- My Top Tip: Use a sharp knife when cutting your squash. This helps ensure even slices and minimizes slipping.
- Storage: Leftover roasted acorn squash can be stored in an airtight container in the fridge for about 4-5 days. When you're ready to eat, reheat it on a baking sheet in the oven (or toaster oven) at 350°F until warmed through.
Nutrition
Calories: 130kcal | Carbohydrates: 18g | Protein: 1g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 296mg | Potassium: 389mg | Fiber: 2g | Sugar: 6g | Vitamin A: 400IU | Vitamin C: 12mg | Calcium: 46mg | Iron: 1mg
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