Roasted Acorn Squash

This Roasted Acorn Squash is a beautiful and delicious side dish.

Sliced acorn squash is oven roasted in a sweet and spicy buttery sauce, then topped with toasted pumpkin seeds, pomegranate arils, and orange zest for a holiday table showstopper!

Ingredients:

- Kenneth L Brotzel

Acorn squash Brown sugar Orange juice Butter Ground cinnamon Ground ginger Smoked paprika Chili powder Arils from 1 pomegranate Pumpkin seeds (or seeds from the squash) Olive oil Salt + pepper Cayenne pepper, optional Orange zest, optional

Preheat the oven to 400 degrees farenheit. Line a cookie sheet with aluminum foil and spray with non-stick cooking spray. Cut the squash in half lengthwise and scoop out the seeds. Cut the squash into half inch slices. Lay the squash slices on the cookie sheet.

Step 1: Slice the squash

Melt the butter in a small bowl. Add 4 Tablespoons brown sugar, the juice from the orange, cinnamon, ground ginger, smoked paprika, and chili powder. Stir to combine and spoon over the squash slices.

Step 2: Mix the sauce ingredients

Place the pan in the oven and bake the roasted acorn squash for 12 to 15 minutes, until fork tender.

Step 3: Bake

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