Mexican Acorn Squash with Allspice and Almonds
🌟Main ingredient:Acorn squash
✨secondary ingredients: allspice and almonds
⏱️Cooking time: 30 minutes
🌶️Spice level: Not spicy
👨👩👦👦Number of diners: Couple
Ingredients
1
acorn
squash
1
tablespoon
olive
oil
1
teaspoon
allspice
1/4
cup
sliced
almonds
Salt
to
taste
1
cup
cooked
rice
(side
dish)
Cooking steps
Preheat the oven to 375°F (190°C).
Cut the acorn squash in half and remove the seeds. Slice the squash into thin pieces.
In a mixing bowl, combine olive oil, allspice, and salt. Toss the acorn squash slices in the mixture until fully coated.
Place the coated squash slices on a baking sheet lined with parchment paper.
Sprinkle sliced almonds over the squash slices.
Bake in the preheated oven for 25-30 minutes or until the squash is tender and the almonds are lightly toasted.
While the squash is baking, cook rice according to package instructions to serve as a side dish.
Once the squash is done, remove from the oven and let it cool for a few minutes.
Serve the Mexican acorn squash with allspice and almonds alongside the cooked rice.
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