Nutrition per serving may change if servings are adjusted.
1 medium acorn squash (about 1½ pounds)
2 medium apples
3 tablespoons extra-virgin olive oil
¾ teaspoon ground cinnamon
½ teaspoon ground allspice
½ teaspoon ground coriander
½ teaspoon salt
½ teaspoon ground pepper
¼ cup dried cherries
¼ cup toasted pepitas
Preheat oven to 425°F. Coat a rimmed baking sheet with cooking spray.
Halve squash and scoop out the seeds. Core apples. 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.
220 calories;12 g fat(2 g sat); 4 g fiber; 29 g carbohydrates; 3 g protein; 25 mcg folate; 0 mg cholesterol; 15 g sugars; 5 g added sugars; 650 IU vitamin A; 16 mg vitamin C; 52 mg calcium; 2 mg iron; 238 mg sodium; 526 mg potassium
Even though the apples and squash were the same thickness the apples were mush and the squash barely done. I think i would just cut in half and roast like I normally do and add the pepitas and cherries, as this wasn't worth the effort.