Description
The nutty sweetness of acorn squash paired with the warm flavors of cinnamon and honey makes this roasted dish an irresistible treat for any fall table. It’s simple to prepare yet delivers an impressive combination of flavors and textures. This recipe is perfect for cozy dinners, festive gatherings, or as a healthy addition to your holiday spread. The caramelized edges of the squash combined with a hint of spice make it a versatile dish that pairs beautifully with roasted meats, hearty grains, or even a fresh salad.
Ingredients
Scale
- 1 large acorn squash
- 2 tablespoons olive oil
- 2 tablespoons honey
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- Salt and pepper to taste
- Optional: Fresh rosemary sprigs for garnish
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it.
- Cut the acorn squash in half lengthwise and remove the seeds and stringy pulp. Slice each half into 1-inch thick wedges.
- Place the squash wedges in a large mixing bowl and drizzle with olive oil and honey.
- Sprinkle with cinnamon, nutmeg, salt, and pepper, tossing to coat evenly.
- Arrange the seasoned squash wedges on the prepared baking sheet in a single layer.
- Roast in the oven for 25-30 minutes, flipping halfway through, until the squash is golden brown and tender.
- Serve warm, optionally garnished with fresh rosemary sprigs for a festive touch.
- Prep Time: 10 minutes
- Cook Time: 30 minutes