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Roasted Pumpkin and Acorn Squash


Thinkstock / OlenaMykhaylova


  • 1 large pumpkin
  • 1 acorn squash
  • Cinnamon, to taste
  • Nutmeg, to taste
  • Cloves, to taste
  • Allspice, to taste
  • 2 Tablespoons brown sugar
  • Dried cranberries (optional)


Cut up Pumpkin and acorn squash and toss with olive oil.

Place in a 9 by 13 inch pan.  Sprinkle desired amount of cinnamon, nutmeg, cloves, allspice, and two tablespoons of Brown sugar over the acorn squash and pumpkin.  Sprinkle with dried cranberries if desired.  

In a pre-heated oven of 425 F, bake for approximately 30 to 40 minutes.