Maple-Chili Roasted Acorn Squash

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INGREDIENTS

1 medium acorn squash
3 tablespoons olive oil
3 tablespoons maple syrup
1 tablespoon chili oil
½ teaspoon cinnamon
Salt to taste

DIRECTIONS

  1. Preheat your oven to 375 degrees Fahrenheit. Line a baking sheet with parchment paper or aluminum foil.

  2. Prepare the acorn squash by cutting it in half lengthwise. Scoop out the seeds and pulp, then place each half cut side down on a cutting board. Cut into slices about ½-inch thick and place in a bowl.

  3. Pour the olive oil, maple syrup, chili oil, cinnamon and salt to taste over the squash. Mix until the squash slices are evenly coated.

  4. Spread the squash out on your baking sheet, and bake for 20-25 minutes (flipping slices once during cooking) until soft and golden brown.

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quick tips

  • Save the squash seeds! Rinse to remove any pulp, then dry well and bake with olive oil and salt for a tasty, protein-rich snack.

  • You can use this same recipe with other winter squashes such as butternut or delicata. 

  • Try eating the skin because it is rich in fiber, which helps to counterbalance the squash’s natural sugar.