This works as well for a weeknight meal as it does for a holiday and can even be prepped ahead of time!
Ingredients: – Acorn squash: Look for a firm, heavy acorn squash. – Olive oil – Cinnamon, cumin, Chinese Five Spice (optional) – Salt
Preheat the oven to 400 degrees F and line a baking sheet pan with parchment paper or foil. Wash and dry the acorn squash. Slice the stem and the base off of the squash.
Cut in half and scoop out the seeds with a spoon. The seeds can be discarded. Slice into 1-inch crescent-moon-shape slices.
Arrange in a layer on the prepared baking sheet. Drizzle the olive oil overtop and rub to coat, turning each piece over so both sides are coated in oil.
Sprinkle with salt and any optional seasonings. Bake for 18-20 minutes, or until the pieces are tender when poked with a fork.
Serve warm. Store any leftover slices of acorn squash in a storage container in the fridge for up to a week.