Maple Roasted Acorn Squash

Recipe adapted from Paige Adams

2 acorn squash
2 tablespoons olive oil
1/4 cup maple syrup
1/2 teaspoon cayenne pepper
1 teaspoon kosher salt
1/2 teaspoon black pepper
1/4 cup roughly chopped walnuts, almonds, or pecans
1/4 cup pomegranate seeds
2 tablespoons pumpkin seeds
1/4 cup crumbled goat cheese or feta cheese
1 scallion thinly sliced
1 tablespoon chopped parsley

Preheat the oven to 375 degrees F.

Trim the bottom off the acorn squash and cut in half lengthwise. Scoop out the seeds and discard. Slice crosswise into 1/2-inch-thick wedges.

In a large bowl, whisk together the olive oil, maple syrup, cayenne pepper, salt and pepper. Add the squash and stir it around, coating all the slices.

Arrange the squash in a single layer on a sheet pan making sure the slices are not overlapping

Roast the squash for 20 minutes. Flip the squash to the other side and continue roasting for 15 minutes until it is tender and golden brown in spots.

Arrange the squash on a serving platter and top with walnuts, pomegranate seeds, pumpkin seeds, cheese, scallions and parsley.