Roasted Acorn Squash and Potatoes
A cozy and colorful fall side dish made with roasted acorn squash and potatoes, enhanced with maple syrup, warm spices, and crunchy pecans.
Equipment
- Large mixing bowl
- Baking sheet
- Oven
Ingredients
- - 1 lb acorn squash peeled and cubed
- - 1 lb baby potatoes halved
- - 2 tbsp olive oil
- - 2 tbsp maple syrup
- - ½ tsp sea salt
- - ½ tsp ground cinnamon
- - ½ tsp paprika
- - ½ tsp red chili flakes
- - ¼ tsp cayenne pepper optional
- - ½–1 tsp dried dill weed
- - 2 tbsp chopped pecans toasted
Instructions
- Preheat oven to 400°F (200°C).
- Toss squash and potatoes with olive oil, maple syrup, and spices.
- Spread on a baking sheet and roast for 30–35 minutes, flipping halfway.
- Broil for 5 minutes for crispness.
- Sprinkle with dill and pecans before serving.
Notes
- Use any winter squash you have on hand.
- Add extra chili flakes for a spicier kick.
- Serve warm or at room temperature.
- Add extra chili flakes for a spicier kick.
- Serve warm or at room temperature.