Ingredients
Ingredients
- 1 small to medium acorn squash
- 1/2 teaspoon kosher salt
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 2 tablespoons olive oil
- 2-3 tablespoons light brown sugar
- Freshly chopped parsley for garnish
Instructions
- Preheat Oven: Preheat your oven to 425°F (220°C) and prepare a baking sheet by spraying it with cooking spray to prevent sticking.
- Prepare Squash: Cut both ends off the acorn squash. Slice it in half vertically, then scoop out and remove all seeds and stringy pulp. Cut each half into slices about ½-inch to 1-inch thick.
- Season Squash: In a large bowl, combine kosher salt, cinnamon, and nutmeg. Add the acorn squash slices and drizzle with olive oil. Toss well to ensure all slices are evenly coated in the seasoning and oil.
- Arrange and Bake: Lay the seasoned squash slices in a single layer on the prepared baking sheet. Sprinkle the slices evenly with light brown sugar. Bake in the preheated oven for 20 minutes or until the squash is tender and slightly caramelized.
- Garnish and Serve: Remove from the oven, sprinkle with freshly chopped parsley for a pop of color and fresh flavor, and serve warm.
Notes
- Choose a small to medium acorn squash for quicker, more even roasting.
- Adjust the amount of brown sugar to your preferred level of sweetness.
- Using a sharp knife or a mandoline can help achieve uniform slices for even cooking.
- For a richer flavor, you can substitute olive oil with melted butter.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
