This makes a wonderful light lunch or dinner or an equally fantastic side dish for Thanksgiving and beyond (adapted from Melissa Clark’s recipe from Cook This Now, a great seasonal cookbook).
Acorn squash is a bit difficult to trim and peel so here are my tips:
- Cut squash in half
- Scoop out seeds with a melon baller
- Cut each half into three pieces
- Peel the top ridges carefully with your knife (a peeler can take off a bit of your knuckle – ouch!) and leave the rest of the skin on, you can always take it off easily once it is cooked
Now to the ingredients, you’ll need:
- 1 medium acorn squash, trimmed and cut into 1/3 inch slices
- 2 T olive oil
- 2 tso honey
- 1 tsp sweet paprika
- lots of coarse sea salt
1. Preheat oven to 350F. Trim and slice up the squash and layer on a large baking sheet.
2. In a small bowl, combine paprika, honey, oil and 1/2 tsp salt. Pour oil mixture over the squash and toss to combine.
3. Roast for about 30-35 minutes, turning once, until the squash is tender and a rich, golden color. Sprinkle with more sea salt before serving.
I just love the fall squashes. I will be making this over the weekend !!!YUMM
Enjoy!
With my Hungarian heritage, a love of paprika is sealed in my blood. Honey and paprika – fabulous!
Wonderful! I love Hungarian food (as you can probably see!).
The honey and paprika sound like an interesting and tasty combo. Great post!
It’s delicious! Let me know what you think of it if you give it a try!
This is great, we had something very similar tonight but without the paprika,, i shall try that next time! c
Wonderful, C!
The combination of honey, sea salt and sweet paprika must be pretty good tasting 🙂 Sweet paprika is probably one of my three most favorite spices 🙂
It’s great, you should give it a try! I love combinations of sweet-salty or tangy-spicy.
Wow, those turned out great!
Thank you!