Roasted Honey Cinnamon Acorn Squash
1 Acorn Squash
2 tablespoons olive oil
½ teaspoon salt
⅛ teaspoon pepper
1 teaspoon cinnamon
2 tablespoons honey
1 oz. crumbled blue cheese
2 green onions, thinly sliced
12 each smoked almonds, chopped
Preheat oven to 450°F. Cover a baking sheet with aluminum foil and spray with non-stick cooking spray.
Trim ends off squash and halve from end to end (see picture above).
Using a spoon, scoop out strings and seeds. Place the halves cut-side down on cutting board and cut 1” slices across its length, creating crescents.
Place slices in a large bowl and add the olive oil, salt and pepper. Toss to cover all the slices evenly.
Place the slices in a single layer on the prepared baking sheet and drizzle with cinnamon and honey.
Bake for 20 minutes and then carefully flip over.
Bake 10 minutes more until squash is tender and well browned. Remove slices to a serving plate and sprinkle with blue cheese crumbles, green onions and smoked almonds.