Both my boys love this. I don’t think any kids wouldn’t! This recipe can also be done with other fall/winter squashes, such as delicata, butternut, buttercup, banana or kabocha. It’s a wonderful addition to dinner or a weekend lunch (I don’t seem to be able to squeeze in thirty minutes of roasting mid-day — go figure). Whatever the meal, it’ll be a treat!
Ingredients
- 1 (approximately 1 1/2 pound) acorn squash
- 1 1/2 tablespoons olive oil
- 2 tablespoons agave nectar
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
Preparation
Serves 4
Preheat the oven to 450 degrees and line a baking sheet with foil. Slice both ends off of the squash. Hold it carefully as you cut because it’s very hard. Then slice the squash into halves and cut each half into 6 slices.
Add the oil, agave, cinnamon and salt to the foil-lined baking sheet. Use your hands to blend this mixture and then coat the flesh of each slice of squash.
Roast the squash in the preheated oven until nicely brown and caramelized, about 30 minutes. It’s important to flip the slices over halfway through cooking. You can very easily remove the flesh with a spoon or small knife when it’s done.
An additional note:
I highly recommend adding a bit of heat to this if you’re not serving kids! A touch of cayenne pepper is perfect!
