Roasted Spiced Acorn Squash

Cumin, coriander, and cayenne pepper complement sweet roasted acorn squash in this easy side dish. Try it with pork roast or Parmesan risotto.

  • Servings: 4
Roasted Spiced Acorn Squash

Source: Everyday Food, September 2010


  • 1 acorn squash, halved, seeded, and cut into 1-inch wedges
  • 2 tablespoons extra-virgin olive oil
  • Coarse salt and ground pepper
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon ground coriander
  • 1/8 teaspoon cayenne pepper


  1. Preheat oven to 425 degrees. On a large rimmed baking sheet, toss squash with extra-virgin olive oil and season with salt, pepper, cumin, coriander, and cayenne pepper. Arrange squash, cut side down, in a single layer and roast until tender, 30 minutes, flipping halfway through.


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