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Roasted Spiced Acorn Squash


Cumin, coriander, and cayenne pepper complement sweet roasted acorn squash in this easy side dish. Try it with Roasted Pork with Onions and Citrus or Parmesan risotto.

  • Servings: 4

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.

Reviews Add a comment

  • margo-28
    10 DEC, 2012
    An easy side dish. Wonderful flavors. We love it! The first time I made this I substituted ground allspice for the coriander. This also came out well. The acorn squash has variations in flavor. Once, because the vegetable was bland, the dish did not turn out so yummy. The skin comes out surprisingly crispy and good to eat. Martha said on her show that the skin contains a lot of nutritive properties.
  • Jennifer Koleske McWilliams
    21 OCT, 2012
    I made this last year from the magazine and I was hoping to find the recipe again on the website. Here it is and I cannot wait to make this tonight for dinner.