This guy has been sitting on my counter for 2 weeks.

It was his time. I gutted him, chopped him up, and buried him… I mean, roasted him.

I’ve been meaning to incorporate this acorn squash into a meal for some time now, but it just hasn’t happened. I figured if I didn’t do something soon, he’d end up going bad. So I decided if I just cooked him up, we’d end up eating him as a snack.

Hacking the squash open was the hardest part. A sledgehammer would have been nice. I’m actually surprised I didn’t hurt myself. Once I finally had him chopped up, I just drizzled and sprinkled him with a few things, and put him in the oven at 375 for about 40 minutes.

Honey Roasted Acorn Squash

• acorn squash
• olive oil
• honey
• cinnamon
• cumin
• chili powder
• salt

I didn’t use any measurements, just coated the pieces well.

The sweet and savory flavors worked really well together, and the honey caramelized the edges nicely. The skin peels away easily with a fork.

I put some of the squash on top of a salad with romaine, goat cheese and dried cherries. Yum! But it’s also delicious as a side dish or snack.