Oct 16, 2007 8:27 am US/Eastern
Roasted Spiced Acorn Squash
In today's cooking corner, chef Barb Kleyman of the Giant Eagle Market District store in Shadyside cooks some fall favorites.
Serves: 6
Prep time: 15 minutes
Cooking time 25 minutes
2 T + ¼ cup macadamia nut or canola oil
3 Acorn* squash, 3 lbs halved lengthwise seeds removed
1 tsp. salt
1 tsp ground coriander
½ tsp ground cumin
½ tsp ground cinnamon
¼ tsp ground ginger
1/8 tsp cayenne pepper
1 tsp organic sugar (optional)
Preheat oven to 450 degrees. Spread 2 T oil over 2 jellyroll pans. Cut squash halves in half again, then cut quarters crosswise into ½ inch thick slices. Toss with remaining oil
Combine salt, coriander, cumin, cinnamon, ginger and cayenne; toss with squash.
Arrange squash in single layers on pans. Toast turning once until tender and lightly browned, 22-25 minutes. Sprinkle with sugar after they are turned.
*You may use any variety of acorn squash, the orange is very nice!
