Roasted squash beckons Fall to stay. This week’s cooler temperatures has made me ignoreing the fact that 80 degrees are still possible in September in Washington, DC. This week, I’m going to pretend fall is sticking around. This spice rubbed roasted acorn squash is the perfect side dish for fall. Simple enough to make on a hectic week night but also flavorful enough that you’d want to serve it to friends.
Just one sizable acorn squash is enough to feed about three diners. So multiply that for the number of diners at your table. After cutting the squash in half; scoop out those seeds. Do you get excited by seed scooping? I do. It makes me think of pumpkins and Halloween. My stomach still flips with excitement about Halloween even though I don’t trick or treat nor have any kids that come to our street nor want tons of candy in our house.
I used cumin and allspice as the spices for this spice rubbed roasted acorn squash. I think their deep smokey flavors give a nice complexity while not being too sweet. You could certainly add cinnamon or cardamon if you’d like as well. Just don’t add too many different spices at the same time. You don’t want to over power the squash.
These acorn squash are also a great side dish. I like to substitute them for potatoes to lighten a meal. I think a bit of lemon zest added to greek yogurt would be the perfect topping. Yum.
- 1 whole acorn squash
- 1 tsp cumin
- 1 tsp allspice
- 1tsp sea salt
- 1/2 tsp fresh ground pepper
- 1 tbsp olive oil
- Set oven for 400 degrees.
- Cut acorn squash in half and scoop out the seeds.
- Then cut the squash into half moon segments.
- Place cut squash on a line baking tray (silipat or parchment)
- Sprinkle them with olive oil, coriander, cumin, pepper and salt over the segments.
- Using your hands coat each piece with the spices.
- Place in baking tray oven and cook for approximately a 1/2 hour or until squash has become soft. Flipping the segments 1/2 way through cooking.