Ingredients:

  • 1 medium acorn squash (approx. 2 lbs / 900g), halved and seeded
  • 2 tbsp olive oil
  • 3 tbsp pure maple syrup
  • 1/2 tsp ground cinnamon
  • 1/4 tsp kosher salt
  • 1/4 tsp black pepper

Instructions:

  1. Preheat your oven to 400°F (200°C). Slice the acorn squash in half lengthwise and scoop out the seeds. Cut each half into 1-inch thick crescent moons.
  2. In a small bowl, whisk together the maple syrup, olive oil, cinnamon, salt, and pepper until emulsified.
  3. Place the squash slices in a large bowl and pour the glaze over them, tossing gently until every edge is thoroughly coated.
  4. Arrange the slices in a single layer on a parchment-lined baking sheet. Ensure they aren't touching to allow air to circulate.
  5. Roast for 30-35 minutes, flipping the slices halfway through, until edges are deep golden-brown and the interior is velvety.