Spicy Acorn Squash
Servings
4Serving size
6 ounces squashThis recipe can easily be multiplied and keeps well for about 24 to 48 hours in the refrigerator.
Ingredients
| 2 Tbsp. Olive oil |
| 1 1/2 tsp. Paprika (or hot paprika) |
| 1 tsp.. Smoked paprika |
| 1/8 tsp. Red Pepper Flakes |
| 1/4 tsp. Salt |
| 2 squash (4 inch dia) Acorn squash (or 1 acorn squash about 2 lbs.) |
| 4 tsp.. Maple syrup |
Instructions
Place the olive oil in a baking dish or cookie sheet and add the hot paprika, smoked paprika, red pepper flakes, salt, and pepper.
Mix the spices together until well blended.
Cut the acorn squash in half at one of the shallow ribs. Scoop out the seeds and discard.
Cut each half of the squash into 4 equal slices.
Place the squash slices, one at a time, on the tray, rubbing both cut sides in the oil and spice mixture until well coated. (Use a pair of tongs for this to avoid getting the spices on your hands and risking getting them in your eyes.)
Arrange the squash on the pan so that they are well separated. It’s okay if they are slightly touching.
Roast for 20 minutes.
Drizzle the maple syrup over the squash and turn the slices over. Roast for an additional 10 minutes, or until soft.
Serve.
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Special Diet Information
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Lactose
This recipe is safe for those who are lactose intolerant.
Recipe Notes
Squash is such a wonderful ingredient. It is usually reasonably priced, full of great quality carbohydrates and fiber, sweet, and when roasted, also a bit savory.