Spiced Roasted Acorn Squash

roasted squash

Recipe adapted from Scratch by Maria Rodale.

Yields: 4 servings



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.