The hard skin of acorn squash is what makes winter squash different from summer squash (zucchini and other squash with edible skins). The outer rind protects the flesh from the harsh weather.
Acorn squash provides a good source of iron, riboflavin, and vitamins A and C.
45 mins cook time, 8 servings
Ingredients• 2 acorn squashes • 4 tablespoons coconut oil • 2 tablespoons ground cumin • 2 teaspoons cayenne pepper • Salt to taste
- Preheat oven to 400.
- Clean the outer rind of the squash with water, adding a splash of white vinegar if needed.
- Using a strong knife cut the acorn squash in half lengthwise from stem to end.
- Scoop out the insides of the squash and rinse.
- Cut each half into wedges.
- Drizzle the wedges with two tablespoons coconut oil.
- Sprinkle with cumin, cayenne, and a bit of salt.
- Toss to coat and spread in a single layer on a baking sheet.
- Cover and cook for 30 minutes or until soft, then uncover and bake until slightly crisp.
- Serve warm.
Note: You can simply ask the produce manager to cut the squash for you at the store, as it is very tough.
This Roasted Acorn Squash recipe is featured in The Best of Fall Holiday Cookbook by Dr. Elise Cohen Ho and Tiffany Boutwell.