Signature Dish of the Day: Roast Pumpkin & Acorn Squash

Signature Dish of the Day: Opening our week with this tasty Roast Pumpkin & Acorn Squash that I recently made for dinner. Nothing says "fall" in the US quite like the sight of tons of pumpkin and squash varieties spread out in beautiful arrangements in grocery stores. It's practically difficult to resist buying one of them whether for decorative purposes or to create a delicious meal. This was my first time trying acorn squash, and I found it surprisingly sweeter than the pumpkin! It's very hard to distinguish the acorn squash from the pumpkin cubes above as they both have that lovely bright orange color, but the tastes were quite distinct. Acorn squash is known by its distinguishable longitudinal ridges while pumpkin definitely needs no further introduction! Both vegetables are rich in healthy vitamin C and a host of other beneficial minerals so adding them to your diet is a definite plus. For this recipe, we peeled and diced up 1 whole medium-sized pumpkin and 1 small acorn squash into cubes as shown above, then seasoned them with about 2 tablespoons of extra virgin olive oil in addition to 1 teaspoon each of salt, ground black pepper, turmeric, and smoked paprika. We then baked at 400℉ for 45 minutes until the pieces had attained that beautiful golden-brown hue and had become nicely soft and tender. Simple and straightforward cooking process that yields amazingly delicious results! Serve as a main dish with a side of other vegetables or meat if you prefer and enjoy!