This is the first time I ever made acorn squash. It’s actually the first time I’ve eaten acorn squash! They’re like tiny pumpkins. The seeds are almost exactly the same and it smelled like raw pumpkin. I often see acorn squash sliced in half and stuffed with some sort of grain and other vegetables. I decided to slice it into rings and roast it with a bunch of fall spices. I topped the warm squash with Wild Friends Honey Sunflower Butter and pomegranate seeds.
Another great thing about acorn squash is that the skin is edible! You just have to make sure you cook the squash until the skin is soft enough to eat. This is also a great vegan Thanksgiving dish!
- 2 medium sized acorn squash, sliced into rings (about 1 inch thick) & seeds removed
- 1/4 cup olive oil
- 2 tablespoons honey
- 1 & 1/2 Tablespoons cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon cloves
- Wild Friends Sunflower Butter
- pomegranate seeds
- Preheat oven to 350 degrees.
- Place squash rings in a large bowl.
- Drizzle over olive oil, honey, cinnamon, nutmeg, and cloves.
- Mix together until all the squash is coated.
- Layer squash rings in a large casserole dish – you can overlap them.
- Bake for 20-25 minutes until squash is fork tender.
- Remove from and let cool slightly.
- Drizzle over Honey Sunflower Butter and top with pomegranate – as much as you want!