Ingredients

The following ingredients have 4 Servings
  • 2 acorn squash cut into 1/2 inch slices
  • 4-6 tablespoons brown sugar
  • Juice and zest from 1 orange
  • 6 tablespoons butter
  • 1 1/2 teaspoons ground cinnamon
  • 1/4 teaspoon ginger
  • 1 teaspoons smoked paprika
  • 1 teaspoon chili powder
  • Arils from 1 pomegranate
  • 4-6 Sage leaves (optional)
  • 4 tablespoons pumpkin seeds
  • 1 teaspoon olive oil
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 teaspoon smoked paprika
  • Pinch cayenne

Instruction

  • Preheat the oven to 400° and line a cookie sheet with tin foil and spray with non-stick cooking spray.
  • Cut the squash in half and scoop out the seeds, cut into half-inch slices. (You can save the seeds, check the note below.)
  • Lay the slices on the cookie sheet.
  • Melt the butter in a small bowl, add the brown sugar divided, orange juice, cinnamon, ginger, smoked paprika, and chili powder stir to combine and spoon over the squash slices.
  • Place in the oven and bake for 12 to 15 minutes, until fork-tender. (If your squash slices are thicker, or if you are using a different squash, you may need extra baking time.)
  • Place the pumpkin seeds in a small bowl and drizzle with the olive oil, add the salt, pepper, smoked paprika and the pinch of cayenne, toss to coat. Spread on a pan and bake for 3 to 5 minutes till just slightly toasted.
  • Place the sage leaves on a hot pan and watch carefully. They burn quickly. You want to just toast them slightly.
  • Place the squash on a serving plate, sprinkle with pumpkin seeds, pomegranate arils, toasted sage leaves, and orange zest.