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Roasted Acorn Squash

Roasted Acorn Squash

 

Acorn Squash is a sure sign of the holidays to come for me. They are at their height season from October and go on through December. This Squash really taste like fall to me. I love the shape and is quite striking on a plate cut in rings like I have above.

The flavor is rich and buttery and can lend it’s flavor to savory and  spices used commonly for sweeter dishes like cinnamon, cardamom, and nutmeg. Maple even pairs well with it.

I used savory spices in this dish and garnished it with pomegranate seeds, also known as arils, which I thought gave then a pop of color and burst with that tart sweet flavor when eaten together.

It couldn’t be easier to slice, season, and roast.

Roasted Acorn Squash

By: Giselle Raymond, Culinary Curator
  • August 13, 2018
  • 4 Servings
  • 1 hr
  • Print this
Ingredients
  • 1 large or 2 small acorn squash
  • 1/2 tsp smoked paprika
  • 1/2 tsp cumin
  • 1 tsp salt
  • 1 tsp pepper
  • 2 tbsps olive oil
  • 1/4 cup pomegranate seeds (arils)
Directions
Step 1
Preheat oven to 425F
Step 2
Prepare squash
Step 3
Rinse and wipe down the outside of the squash
Step 4
Using a sharp chefs knife, carefully slice 1″ slices of the squash
Step 5
Remove seeds
Step 6
Rub the olive oil all around the squash and lay flat on a baking sheet
Step 7
Season with the paprika, cumin, salt and pepper
Step 8
Place in the oven and roast uncovered for 45 min – 1H depending on your oven.
Step 9
The squash is done when a knife can easily slip through when poked.
Step 10
It’s ready to serve.
Step 11
Enjoy!
I hope you try this.

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