Roasted Tumeric Spiced Acorn Squash with Tamari Lemon Glaze

Our recipe this week comes from our dear friend and CSA member, Gabriella Vetere!

Gabriella is a Registered Dietitian Nutritionist, and has been a member of our CSA since it began two years ago! She is constantly posting inspirational recipes and beautiful pictures of her culinary creations, often using Spade & Plow veggies. We thought our veggies looked pretty good, but she makes them look even better!

She has shared a recipe with usĀ  that puts to use that fancy acorn squash. Yum! Thank you, Gabriella.


For the squash:

1- 2 acorn squash, sliced into 1 inch rings

1 Tbsp. of all three spices (turmeric, salt, and pepper)

1/2 Tbsp. cayenne pepper

1-2 oz. extra virgin olive oil

For the glaze:

3 oz. of low sodium tamari sauce

juice of one Meyer lemon

1 Tbsp. Trader Joe’s UMAMI paste


  1. Preheat the oven to 385 degrees.
  2. With a very sharp knife, slice the acorn squash into one inch slices and placed on a cookie sheet that has been lined with aluminum. Drizzle with olive oil. Sprinkle with the spices evenly above. Massage the squash generously with the oil and spices.
  3. Place in oven for 30 minutes or until the squash is tender but not too soft.
  4. While the squash cools a bit, mix the sauce ingredients in a bowl until fully combined.
  5. Place the squash on a serving platter and drizzle with the glaze.
  6. Garnish with spiced nuts like these spiced pepitas or even top with some fat free ricotta for a nice snack.
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