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Photo, Erik Putz. Food styling, Ashley Denton. Prop styling, Rayna Marlee Schwartz.
Peeling acorn squash is a pain, but the good news is that roasting it makes for skin that is delicious and crispy—especially when it's paired here with a savoury, subtly sweet glaze.
2 acorn squash, each cut in 12 wedges
2 tbsp olive oil, divided
1 tsp salt, divided
2 garlic cloves, minced
1 tsp paprika
1/4 tsp cayenne
1 tbsp honey
cilantro, chopped
1 lime, cut in wedges
1. Position rack in centre of oven, then preheat to 450F. Line a large baking sheet with foil. Toss squash with 1 tbsp oil and 1⁄2 tsp salt on prepared sheet. Arrange in 1 layer.
2. Roast in oven until fork-tender and slightly brown around edges, 25 to 30 min.
3. Whisk remaining 1 tbsp oil and 1⁄2 tsp salt with garlic, paprika and cayenne in a medium bowl.
4. Pour oil mixture over roasted squash on baking sheet and toss until coated. Transfer to a platter and drizzle with honey. Sprinkle with cilantro. Squeeze lime over squash just before serving.
Squash can be reheated in a baking dish covered with foil in a 375F oven, 25 to 30 min.
Calories 93, Protein 1g, Carbohydrates 16g, Fat 4g, Fibre 2g, Sodium 291mg.