Smoky Sweet Roasted Acorn Squash

By the Gracious Vegan

Here’s another way to roast vegetables without oil. But you wouldn’t know it. This dish has it all—color, texture, and flavor. If you like spicy, use hot smoked paprika. Otherwise use regular smoked paprika.

The beauty of acorn and Delicata squashes is that you can eat the peel. (Occasionally with large acorn squash that’s not the case.) This provides additional nutrition and a nice textural contrast as you chew.

I found that butternut squash does not taste as good in this combination as acorn and Delicata.

These squash slices could form a main dish with some cooked grains and a flavorful sauce, such as Gracious Vegan Tahini Sauce, Healthy, Tangy BBQ Sauce, No-Oil Vegan Basil Pesto, or Thai-Inspired Cilantro Sauce. Add a hearty chopped salad using my No-Wilt Chopped Salad Formula, and you’ve got a delicious, filling meal.

Makes 4-6 servings

Preheat the oven to 425°F with convection. Line a sheet pan with parchment paper.

Stir together the following ingredients in a large bowl.

• 1.5 Tablespoons water

• 1 Tablespoon almond butter (for nut allergies, substitute tahini)

• 1 Tablespoon maple syrup

• 1 teaspoon smoked paprika

• 1/4 teaspoon salt

Use a sharp knife to cut the acorn squash in half, stem to tip.

• One acorn or Delicata squash (unpeeled), about 1.5 pounds

If it stays attached at the stem; use your hands to separate it into two pieces. Use a spoon to scoop out the seeds; discard them or reserve to roast later. Cut each half into 1/2” slices. Transfer the slices into the almond butter mixture in the large bowl and use a spatula to coat the slices in the mixture. (Alternatively, you can use a brush to coat the slices with the mixture.)

Roast for a total of about 20 minutes, flipping the slices over after 10 minutes. The slices are done when they are fork-tender and have some dark spots and edges.

Timing: about 30 minutes

Gluten-free