Roasted Acorn Squash

Ingredients

• 1 medium acorn squash – Choose one that’s firm, heavy for its size, and free of blemishes.
• 2 tablespoons olive oil or melted butter – Helps achieve a crispy, caramelized texture.
• 1 teaspoon salt – Enhances the natural sweetness of the squash.
• 1/2 teaspoon black pepper – Adds a hint of spice and balances the flavors.
• 1 teaspoon cinnamon (optional) – Complements the squash’s natural sweetness for a warm, comforting flavor.
• 1 tablespoon maple syrup or honey (optional) – Adds a subtle touch of sweetness and caramelization.
• 1/2 teaspoon garlic powder (optional) – For a savory twist.
• Fresh herbs for garnish (optional) – Thyme or rosemary add extra flavor and color.

Instructions

1. 1

   Prepare the Squash Preheat your oven to 200°C (400°F). Line a baking sheet with parchment paper. Wash the acorn squash thoroughly. Cut it in half and scoop out the seeds with a spoon. Slice the squash into wedges about 1 inch thick. Leave the skin on—it softens during roasting and adds flavor

2. 2

   Season the Wedges Place the squash wedges in a large mixing bowl. Drizzle with olive oil and toss to coat evenly. Sprinkle with salt, pepper, dried garlic powder, and dried thyme. Toss again to ensure all the wedges are well seasoned

3. 3

   Roast the Squash Arrange the seasoned squash wedges in a single layer on the prepared baking sheet with parchment paper. Make sure they are not overlapping to allow even roasting. Roast in the preheated oven for 25-30 minutes, flipping the wedges halfway through, until the edges are golden brown and the flesh is tender when pierced with a forks

4. 4

   Serve Remove the roasted wedges from the oven and transfer them to a serving platter. Serve warm as a side dish or snack, garnished with an extra sprinkle of thyme if desired.