Recipe of the Month
Roasted Spiced Squash Wedges
2 acorn squash, each cut in 12 wedges
2 tbsp olive oil, divided
1 tsp salt, divided
2 garlic cloves, minced
1 tsp paprika
1/4 tsp cayenne
1 tbsp honey
1 lime, cut in wedges
1. Position rack in centre of oven, then preheat to 450F. Line a large baking sheet with foil. Toss squash with 1 tbsp oil and 1⁄2 tsp salt on prepared sheet. Arrange in 1 layer.
2. Roast in oven until fork-tender and slightly brown around edges, 25 to 30 min.
3. Whisk remaining 1 tbsp oil and 1⁄2 tsp salt with garlic, paprika and cayenne in a medium bowl.
4. Pour oil mixture over roasted squash on baking sheet and toss until coated. Transfer to a platter and drizzle with honey. Sprinkle with cilantro. Squeeze lime over squash just before serving.