Spiced Roasted Acorn Squash

Posted on 22. Jan, 2012 by in Comfort Food

I had acorn squash sitting around so I decided to make a tangy, sweet  marinade to infuse some new flavors. I leave the peel on because it is hard to peel when it is raw and because I like to pick up a cooked piece and eat it like I would a section of navel orange. The hearty and smooth texture of acorn squash combines with warming spices and the sweet tang of the orange juice and zest.

  • 2 acorn squash
  • 1 T toasted sesame seed oil
  • 1 T extra virgin olive oil
  • zest and juice of one large sweet orange
  • 1/4 t chili powder
  • pinch cayenne
  • salt to taste

Preheat oven to 375. Line a baking sheet with parchment paper. Cut off the ends of the acorn squash and then through the middle lengthwise. Scoop out the seeds and scrape the inside clean. Cut into long wedges. Toss with combined ingredients and bake till fork tender about 45 minutes.

Related posts:

Leave a Reply Register