Ingredients:

  • 1 medium (2 lb) acorn squash
  • 2 tbsp extra virgin olive oil
  • 1 tbsp melted unsalted butter
  • 1 tbsp maple syrup
  • 1 tsp smoked paprika
  • 1/2 tsp ground cinnamon
  • 1/2 tsp garlic powder
  • 1/4 tsp cayenne pepper
  • 1/2 tsp kosher salt
  • 1/4 tsp cracked black pepper

Instructions:

  1. Carefully slice a thin sliver off the bottom of the squash so it sits flat on your cutting board to prevent rolling.
  2. Cut the squash lengthwise into halves and use a metal spoon to scrape out the fibrous seeds and stringy pulp.
  3. Cut the halves into 1-inch thick cubes or wedges.
  4. In a small bowl, whisk together the olive oil, melted butter, maple syrup, smoked paprika, cinnamon, garlic powder, cayenne pepper, salt, and black pepper until a thick, glossy paste forms.
  5. Place the squash on a parchment-lined baking sheet. Drizzle the spiced oil over the pieces and coat thoroughly using your hands or a pastry brush.
  6. Spread the squash in a single layer, ensuring at least a half-inch of space between pieces to prevent steaming.
  7. Roast at 400°F (200°C) for 25–30 minutes until the edges are deeply browned and the flesh is velvety and tender.