One of my favorite things about fall is all the squash at the farmer’s market and grocery stores. This year I was so excited for acorn squash to be available at the market so I could test this recipe, that I started working on last year, one more time. The verdict: it’s still delicious! The Indian spices pair perfectly with the flavor of the acorn squash. It also smells so good while cooking! I have a hard time waiting for the timer to go off!
|Prep Time||Cook Time||Total Time||Servings|
|10 mins||35 mins||45 mins||4|
- 1 acorn squash
- 1 tbs coconut oil
- 1/4 tsp cinnamon
- 1/4 tsp turmeric
- 1/8 tsp cumin
- 1/8 tsp cardamom
- Salt and pepper to taste
- Preheat oven to 400 degrees F and line a 12x17 baking pan with parchment paper.
- Cut the acorn squash into slices: vertically cut the squash in half and remove the seeds. Then cut each half in half again vertically. Then cut each piece horizontally into even slices about 3/4 inch thick. Place cut slices onto baking sheet.
- Melt the coconut oil and brush evenly over the slices. In a small bowl combine the cinnamon, turmeric, cumin, and cardamom. Add the combined spices evenly over the slices of squash. Add salt and pepper to taste.
- Bake the squash for 33-35 mins or until the squash is soft when pierced with fork.