Ingredients:

  • 2 medium acorn squashes (about 1 to 1.5 pounds each)
  • 2 tablespoons olive oil (30 ml)
  • 1 teaspoon sea salt (5 g)
  • ½ teaspoon black pepper (2 g)
  • 1 teaspoon ground cinnamon (2 g)
  • Optional: 2 tablespoons maple syrup or honey (30 ml)

Instructions:

  1. Preheat your oven to 400°F (200°C).
  2. Cut each acorn squash in half from stem to bottom and scoop out the seeds and stringy pulp using a spoon.
  3. Brush the cut sides of the squash with olive oil and sprinkle with sea salt, pepper, and cinnamon (and maple syrup/honey if desired).
  4. Place the squash cut-side down on the baking sheet lined with parchment.
  5. Bake in the preheated oven for 30 minutes, then flip the squash over (cut side up) and continue roasting for an additional 15 minutes, or until tender.
  6. Check for doneness by piercing with a fork; it should go in easily.
  7. Drizzle with more olive oil or maple syrup if desired, and enjoy warm.