2 acorn squash

1/4 cup olive oil

2 tbsp brown sugar

1 tbsp rosemary (fresh or dried), finely chopped

2 tsp cinnamon

1 tsp nutmeg

1. Preheat over to 375 F.
2. Line a baking sheet with parchment paper.
3. Prepare the acorn squash by cutting in half lengthwise. Using a spoon, scoop out seeds and pulp. Using a sharp knife, remove the stem and slice halves into 1 in thick slices. Add slices to a large mixing bowl.
4. In a medium mixing bowl, whisk together olive oil, brown sugar, rosemary, cinnamon, and nutmeg until well combined.
5. Add mixture to squash and toss until all squash slices are evenly coated.
6. Add to lined baking sheet and bake for 45-50 minutes, flipping halfway, or until squash is browned and crisped on the edges.