- 1 whole acorn, kabocha or dumpling squash
- 2 tablespoons coconut or olive oil
- 1 tablespoon pure maple syrup
- 1/2 teaspoon crushed red pepper flakes
- Sea salt and pepper, to taste
- Heat oven to 400 F. Line baking sheet with foil or parchment paper; set aside.
- Slice squash in half and scoop out seeds; peel if desired. Cut squash into 1-inch slices and place in large bowl.
- Toss squash slices with oil, maple syrup and pepper flakes, and season with salt and pepper. Transfer to prepared baking sheet.
- Roast for 15 minutes, flip, and roast for an additional 15 minutes, or until lightly browned and fork-tender.
Interested in more squash recipes to pair with this cool weather? Check out Winter Squash Recipes Delight Diners.
Karen K. Will is editor of Heirloom Gardener magazine, and co-author, along with Editor-in-Chief Oscar H. Will III, of Plowing With Pigs and Other Creative, Low-Budget Homesteading Solutions (New Society Publishers, 2013).
Sweet and Spicy Squash Slices
These delicious little snacks are as good as candy. For variation, simply roast the squash as directed, tossed only in the coconut oil; make a vinaigrette out of 4 tablespoons olive oil, juice of 1 lemon, 1 minced garlic clove, 1/2 teaspoon crushed red chile pepper flakes and a little sea salt. When squash is done, drizzle vinaigrette over all, and serve.