Oven Roasted Acorn Squash
These oven-roasted acorn squash slices are the perfect finger food or a side dish in this season! It is also one of the easiest acorn squash recipes to make.
Fusion, Gluten-free, Vegan, Vegetarian
roasted vegetable, squash
Cutting Board and knife
red pepper powder
optional or use allspice or a mild curry powder
Start the oven on low broil. Line a baking tray with parchment paper.
To cut the acorn squash, wash the squash well, dry with a kitchen towel and cut the top and bottom off.
Hold firmly with one hand and cut into half across the length. Scoop out the seeds and strings using a fruit scraper or melon scooper.
Lay each half on a cutting board and then cut into ~1” thick slices.
Place the acorn slices in a big mixing bowl. Sprinkle all the spices and olive oil. Mix well so that all the slices are coated in the spice rub.
Place the squash slices in a single layer on the prepared baking tray.
Roast for 20 mins. Take out and flip each of the slices and then return to the oven. Roast for another 10-15 mins until the flesh is soft.
Nutritional information is approximate information for 1 of 4 servings. Each serving will be 4-5 slices roughly approximating 1 cup.
I always eat the acorn squash skin, but if you wish to remove it, peel it off after roasting.
The same method can be used to roast other squashes like butternut squash or gem squash.
Oven Roasted Acorn Squash https://www.myweekendkitchen.in/roasted-acorn-squash-slices/