Usher in the fall season with freshly roasted acorn squash. Great as a side dish or in salads or soups, acorn squash is rich in vitamin C, potassium, magnesium and iron and is really delicious when roasted properly.


1 medium acorn squash
1 tablespoon olive oil
1 teaspoon paprika
1 teaspoon garlic powder
1 teaspoon dried oregano
Salt and ground black pepper
Fresh parsley chopped for garnishing


Preheat oven to 350 degrees F.
Line a baking sheet with parchment paper and set aside.
Slice the acorn squash in half and remove the seeds using a spoon.
Lay the half acorn squash cut-side-down on a cutting board and slice into 1/4 inch slices parallel to the stem.
Arrange the slices in a single layer on the prepared baking sheets.
Pour olive oil over the top of the acorn squash and sprinkle with all the spices listed on the ingredients section.
Roast for 40-50 minutes, until the squash slices are fork-tender.
Garnish with chopped parsley if desired.