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Cinnamon Roasted Acorn and Carnival Squash with Lime Zest

By Chef Rocky Barnette

1 each acorn and carnival squash cut in half and deseeded
2 tablespoons sugar
2 teaspoons of cinnamon
2 tablespoons olive oil
1 lime
Salt and pepper to taste

Preheat oven to 375 degrees. Brush cut face of squash with olive oil. Mix cinnamon and sugar. Season each squash with cinnamon sugar and salt and pepper. Roast in oven face up for 15-20 minutes. Turn squash over so that they are face down and roast for about 10 more minutes. When squash are cool enough to handle cut the halves into quarters and take the peel off. Slice the squash into serving pieces and using a microplane, zest one lime over the squash. Finish by quartering the lime and spritzing over the squash.

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