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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)

Notes

Crystal City Olive Oil - locations in Corning and Watkins Glen
I use a light drizzle of this oil on my steamed greens also. It is amazing!
https://crystalcityoliveoil.com/product/persian-lime/