Maple Roasted Acorn Squash

Olive Oil

Cayenne Pepper Salt Black Pepper

Goat Cheese

Acorn Squash

Walnuts Pumpkin Seeds

Maple Syrup



Pomegranate Seeds

Preheat the oven to 375 degrees F. To make the marinade, whisk the olive oil, maple syrup, cayenne pepper, salt and black pepper in a large bowl.

Add the squash slices. Toss them in the marinade, so they are all well coated.

Arrange the squash slices on a baking sheet. They should be in a single layer and not overlapping. You don't need to line the pan.

Roast the squash for 20 minutes. Then flip it over to the other side and continue roasting for 15-20 minutes until the squash is lightly browned on the edges and tender in the middle.

Arrange the roasted squash on a serving plate. Then sprinkle it with pomegranate seeds, goat cheese, pumpkin seeds, scallions and parsley.

Maple Roasted Acorn Squash