Even as a child who liked vegetables, I remember being considerably more excited when my mom would make her roasted acorn squash than just about any other garden product. It was delicious. Butter, cinnamon, sugar, brown sugar. Is any of that wrong?!?! Well, ya know. A few things. But only if you're technical and racist towards butter.
This recipe was birthed from a desire to be just a teensy bit creative and a smidge healthier than my mom's tasty candy of a vegetable.
Again, not that I'm a braggart but I just feel it necessary to quote a friend upon his second helping. "I don't even like squash but this is delicious."
Moroccan Roasted Acorn Squash
1 Tablespoon Brown Sugar
1/2 tablespoon each:
Ground Coriander, Ground Cardamom, Allspice, Paprika, Cayenne, Ginger, Salt & Pepper
Mix your rub together until it's well combined evenly throughout the brown sugar.
Cut the acorn squash in half and scoop out all the seeds. If you like, you can cut a small chunk out of the bottom so that it lays flat in the roasting pan.
Brush the entire "fruit" of the squash with olive oil or coconut oil and dust with the rub. Use as much or as little as you like.
Roast at 400 degrees for 45 minutes to an hour. You'll know they're done when the fruit is tender and just a little shriveled. In the good way.
**If you have any rub leftover, save it in an airtight container! It will last up to 4 weeks and goes GREAT on chicken and pretty much everything else!**