If you could’t find acorn squash, substitute butternut instead.
Halve squash and scoop out the seeds.
Cut the squash and apples into 1-inch wedges.
Whisk oil, cinnamon, allspice, coriander, salt and pepper in a large bowl.
Add the squash and apples and toss to coat.
Spread on the prepared pan.
Roast until tender, 25 to 30 minutes.
Serve topped with dried cherries and pepitas.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
