Coat acorn squash slices with a mixture of chili powder, cumin, and paprika before roasting them until tender.
2 acorn squash, scrubbed3 tablespoons olive oil2 teaspoons chili powder1 teaspoon ground cumin1/2 teaspoon paprikaSalt and pepper
1. Preheat oven to 400°F. Cut each squash in half lengthwise and remove seeds. Trim and discard ends, then cut each half crosswise into slices that are about 1 inch thick.
2. Place slices in a large bowl; add oil, chili powder, cumin, paprika, 1/2 tsp. salt and 1/4 tsp. pepper. Toss to coat. Arrange slices flat on 2 large baking sheets. Roast until lightly browned and tender, turning once, 35 to 40 minutes. Season with additional salt and pepper, if desired.
Calories 120Fat 7 gSatfat 1 gProtein 1 gCarbohydrate 15 gFiber 2 gCholesterol 0.0 mgSodium 229 mg
Yield: Serves 6