Garlic Roasted Acorn Squash

1. Preheat oven to 375 F and line two sheet pans with parchment paper. Set aside.

2. Wash and dry the outside of your acorn squash. For this recipe we will be eating skin and flesh!

3. With a large knife, carefully cut a little bit of the bottom and top off of the squash. This will allow for a much more stable surface when we cut the squash in half.

4. Stand the squash flat on the bottom cut you just made and carefully slice it in half from top to bottom.

5. Clean out seeds. I used my nifty grapefruit spoon for this and it worked like a charm!

6. Cut each half into thirds. Then cut each third into 1/4″ slices. Add all your pieces to a large bowl.

7. Peel and mince three garlic cloves very finely. Add to bowl.

8. Next, add your olive oil, brown sugar, garlic powder, smoked paprika, cayenne, sage, thyme, and salt to your bowl. Toss to coat well.

9. Spread it evenly into a single layer on to your parchment lined baking sheets. You definitely want the whole surface of each squash slice to touch the bottom of the pan. It will help it turn golden and delicious.

10. Bake 18-20 minutes, turning pans 1/2 way through.

11. Take pans out of oven, flip squash slices over and then put pans back into the oven. Bake an additional 15 minutes or until your squash is cooked through, skin is soft, and the flesh is a nice golden brown. Serve warm.

* This can be cooked a day ahead, or the morning of, and reheated for 10 minutes in a 350 F oven.