Roasted Acorn Squash
Adapted from Budget Bytes on November 16, 2024
Prep:
15 minutes
Cook:
20 minutes
Total:
35 minutes
Ingredients
Serves/makes 9
Seasoning
Vegetables
Fruits
Instructions
1.
In a mixing bowl, combine olive oil, salt, black pepper, poultry seasoning, minced garlic, brown sugar, and cinnamon. Whisk to combine.
2.
Add 2 Tbsp raisins, stirring to coat them evenly.
3.
Cut the acorn squash in half lengthwise and remove the seeds.
4.
Cut the squash into ½-inch wide slices (half-rings).
5.
Add the cut squash slices to a large mixing bowl and pour the marinade over them. Rub the mixture into the squash with your hands or use a basting brush.
6.
Spread the dressed squash and the 2 Tbsp marinated raisins out on lined baking sheets. Drizzle any leftover marinade on top.
7.
Bake at 425°F for 20 minutes, flipping the slices halfway through.
8.
Top with fresh minced parsley and the remaining 1 Tbsp of uncooked raisins before serving.
Related
Misc.
Notes
Leftovers can be stored in an airtight container in the refrigerator for up to four days.
Can be frozen for up to three months, though texture may change when thawed.