- 1 acorn squash
- 1 tablespoon maple syrup
- 2 teaspoons cumin
- 2 teaspoons cinnamon
- 1 teaspoon kosher salt
- 1/2 teaspoon fresh cracked black pepper
- Preheat oven to 400 degrees.
- Slice the acorn squash in half (top to bottom) and slice half moons about 1/2-inch thick.
- Drizzle the squash with olive oil and maple syrup and sprinkle with cumin, cinnamon, salt, and pepper.
- Bake the squash for 45 minutes or until golden brown. Enjoy snacking!
The farmers markets are crawling with acorn squash this time of the year. I love it! Naturally, I took several home with me. Who doesn’t love roasted acorn squash on a gorgeous fall day?? The rest of the year, I stick to my comfort zone (butternut squash) since it’s very common to find and easier to handle.
Acorn squash, just like its name suggests, looks like a giant acorn! It has a thick green skin, orange flesh inside and a bunch of seeds that you will need to scoop out. The skin is way thicker and more challenging to cut through on an acorn squash, but it’s SO delicious and worth the labor.
When I was a little girl, my mom used to bake acorn squash and the sweet smell would fill up the whole kitchen. I remember she would cut the whole squash in half and roast both halves with a little bit of butter and brown sugar. I loved my mom’s squash, BUT sometimes it’s okay to mess with tradition when it’s for a good reason!
Through trial and error, I found out that the best way to roast acorn squash is by cutting it in half (top to bottom) and then slicing half moons that are about 1/2-inch thick. When you roast the squash this way, you get so much more caramelization and sweeter results! After the squash becomes all golden brown and delicious, the skin becomes crispy and completely edible. No food wasted here!
I hope you enjoy the recipe and let me know if you have any other tips for cutting a squash or maybe some of your favorite spices to season with!
If you haven’t already, make sure you get your tickets here for my cabaret show on November 7th. Tickets are going fast!