cinnamon & honey roasted acorn squash.

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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! ย You just have to make sure you cook the squash until the skin is soft enough to eat. ย 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!

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