Easy Roasted Acorn Squash 

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

1

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.

2

Cut in half and scoop out the seeds with a spoon. The seeds can be discarded. Slice into 1-inch crescent-moon-shape slices.

3

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.

4

Sprinkle with salt and any optional seasonings. Bake for 18-20 minutes, or until the pieces are tender when poked with a fork.

5

Serve warm. Store any leftover slices of acorn squash in a storage container in the fridge for up to a week.