Acorn Squash with Coriander, Chili, Cayenne |

This recipe is supersimple. The spices - coriander, chilli pepper, and cayenne - create a savory, hot take on the otherwise sweet acorn squash. Buckwheat honey is optional. So long as you are working with a nice, ripe, and sweet acorn squash, you don't need it. We chose buckwheat honey for this acorn squash recipe because of its earthier flavor.

What You Need:

1 medium-sized acorn squash

1 tsp with a heap ground coriander

2 tbsp avocado oil

1 tsp ground chili pepper (not chili powder)

salt and pepper to taste

2 tbsp chopped cilantro or mint or both

1 tsp or to taste buckwheat honey. (OPTIONAL) We have chosen buckwheat honey because of its earthier flavor. Nonetheless, we usually don't use honey when roasting acorn squash, because we make sure to pick a very ripe one.

½ tsp sumac (optional). It's a tart berry that nicely balances sweetness of squashes and sweet potatoes.

What to Do:

Preheat oven to 400 F (204 C). Line a baking sheet with aluminum foil and set aside.

Trim the stem and cut the acorn squash lengthwise into two halves. Scoop out the seeds and fibers.

Transfer the squash halves onto the lined baking sheet. Pour and rub in 1 tbs avocado oil , and, if using, 1/2 tsp of buckwheat honey into each half. Next, rub in ground chili pepper, cayenne pepper, ground coriander. Lastly, season with salt and pepper.

Now transfer the squash halves to the oven and roast at 400 F for 40-50 minutes (until soft when poked through with a fork). Because cooking times vary, please check for doneness after 30 minutes.

Enjoy!

Serve the roasted Acorn Squash with fresh chopped cilantro and/or mint.

Print Options:

Acorn Squash with Coriander, Chili, Cayenne