1acorn squash sliced lengthwise into ½ inch slices
¼cupolive oil
1tablespoonmaple syrup
½teaspooncinnamon
¼teaspoonpaprika
¼teaspoonsalt
⅛teaspooncayenne pepper
Instructions
Pre-heat the grill to medium high heat - around 450 degrees.
Cut the acorn squash in half lengthwise, remove the seeds and slice into ½ inch slices following the squash's ridges.
Mix the olive oil, cinnamon, paprika, cayenne pepper and salt in a bowl and add the acorn slices and mix well.
Using tongs, place the acorn slices on the grill. Grill for 4-5 minutes on each side.
Top with roasted acorn seeds, pomegranate seeds or any other favorite toppings and enjoy while warm!
Notes
When grilling and getting near the bottom of the bowl of acorn slices, knock off the excess oil before placing on the grill to prevent any large flames or smoke from oil dropping off the squash.
The squash will last well after grilling but are best eaten right after grilling. The peel will become tough once chilled and reheated.
If roasting, heat the oven to 425 degrees Fareinheight and follow the recipe as is until cooking. Instead of grilling, roast in the oven for 35 minutes.
If broiling in the oven, cook the squash slices on high for 10 minutes and follow the recipe as is.
Don't discard the seeds! Try roasting them in a little oil, salt and pepper for a snack to have on hand.