Name: Mexican-Spiced Roasted Acorn Squash
Ingredients: 2 acorn squash, seeds scooped, cut into wedges; 2 tbsp oil; 1 tsp ground cumin; 1 tsp chili powder; 1/2 tsp smoked paprika; 1/2 tsp garlic powder; 1/2 tsp salt; 1/4 tsp black pepper; fresh lime wedges (optional); fresh cilantro (optional); Lime infused olive oil (optional)

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Mexican-Spiced Roasted Acorn Squash

Ingredients

2 acorn squash, seeds scooped, cut into wedges
2 tbsp oil
1 tsp ground cumin
1 tsp chili powder
1/2 tsp smoked paprika
1/2 tsp garlic powder
1/2 tsp salt
1/4 tsp black pepper
fresh lime wedges (optional)
fresh cilantro (optional)
Lime infused olive oil (optional)

Instructions

Preheat the oven

preheat your oven to 400℉

Prepare the squash

Cut the acorn squash in half horizontally and scoop out the seeds. Slice each half into about 1-inch thick wedges. Use the ribs as your guide. You may need to cut some in half if the ribs are wide.

Season the squash

In a large bowl, combine the oil, cumin, chili powder, smoked paprika, garlic powder, salt, and black pepper.
2 tbsp oil, 1 tsp ground cumin, 1 tsp chili powder, 1/2 tsp smoked paprika, 1/2 tsp garlic powder, 1/2 tsp salt, 1/4 tsp black pepper
Add the squash wedges to the bowl and toss to coat evenly with the spice mixture.
2 acorn squash, seeds scooped, cut into wedges

Roast the squash

Arrange the seasoned squash wedges in a single layer on a parchment lined baking sheet.
Roast in the preheated oven for 25-30 minutes flipping halfway through, until the squash is tender and golden brown at the edges.

Serve

Remove from the oven and let cool slightly. Serve warm as a side dish or part of a larger meal. Acorn squash skin is edible after roasting.
Optional-drizzle with Crystal City Olive oil – Infused with Persian Lime
Optional-squeeze fresh lime juice over the roasted squash and garnish with chopped cilantro
fresh lime wedges (optional), fresh cilantro (optional), Lime infused olive oil (optional)