Brush with Olive Oil: Brush the cut sides of the squash with olive oil.
Add Sweetener: If using brown sugar or maple syrup, sprinkle it evenly over the cut sides of the squash.
Season: Sprinkle with ground cinnamon, nutmeg, salt, and pepper. You can adjust the seasoning to taste or add other spices like ginger or cloves if you like.
Roast the Squash:
Arrange on Baking Sheet: Place the squash halves (or wedges) cut-side up on a baking sheet.
Bake: Roast in the preheated oven for 40-50 minutes, or until the squash is tender and easily pierced with a fork. The edges should be caramelized and slightly browned.
Garnish and Serve:
Garnish: For extra flavor, garnish with fresh thyme or rosemary if desired.
Serve: Serve warm as a side dish or a main course. The roasted squash can also be enjoyed as is or with a drizzle of additional maple syrup for extra sweetness.
Tips for Success:
Cutting Squash: Use a sharp knife and be careful when cutting the squash, as it can be quite firm.
Even Cooking: For even roasting, make sure the squash pieces are cut to a uniform size.
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 5 days. Reheat in the oven or microwave.
Roasted acorn squash is not only delicious but also a nutritious addition to your meal. Its natural sweetness and rich flavor make it a versatile and delightful dish that pairs well with a variety of mains. Enjoy your homemade garden treat!
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