A friend recently told me that I had to try acorn squash…so of course I ran right out and bought two despite having very little idea of what to do with them!
Knowing only that they were slightly sweet, and that the skin is edible when roasted, I did the most logical thing…I sliced them in half, scooped out the seeds, sliced them crosswise and then roasted one in my Mexican Spice Blend and the other in curry spice!
Both versions of my Spice Roasted Acorn Squash were slightly sweet, and a bit spicy, and the skin was perfectly crispy! Either would make a perfect seasonal side dish, snack or salad topper! And it’s easily something that you could prep on the weekend (#sundayfunday) and enjoy throughout the week.
Spice Roasted Acorn Squash (Whole30, Paleo)
Author: Lee of Whole Paleo Eats
Recipe type: Side Dish
Cuisine: American
Prep time:
Cook time:
Total time:
Serves: 4-6
A lovely, sweet and spicy side dish or salad topper!
Ingredients
- One acorn squash, cut in half and then sliced
- 1 Tbs Mexican Spice Rub or curry spice
- T Tbs olive oil
- Salt to taste
Instructions
- Pre-heat oven to 400 F
- Line a baking sheet with parchment paper.
- Place the sliced acorn squash on the lined baking sheet, then sprinkle with the seasoning of your choice, olive oil and salt. Toss to coat.
- Bake for 30 -35 minutes.
- Enjoy!